| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 10/17/2024 | High Risk Food Retail | Yes | No |
| Description | Temperature |
|---|---|
| 2 door cooler in prep area (Door left open) | 50/(44)-recheck temperature |
| chest freezers (3 in side room near 3 compartment sink) | 17,23,12 |
| Ice cream novelty case | 23 |
| chest freezer (3 in prep area) | 6,10,12 |
| blue bunny chest freezer | -6 |
| WIC | 24 |
| Milk cooler | 35 |
| Description | Temperature | State Of Food |
|---|---|---|
| fried chicken tenders | 136 | |
| raw fish | 34 | |
| pizza sticks | 148 | |
| eggs | 39 | |
| hot dogs | 32 | |
| pizza slices | 140 | |
| chicken & Cheese sandwich | 135 | |
| shredded cheese | 51 | |
| mushrooms | 60 | |
| sausage | 60 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 compartment sink | bleach |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 19,20 safe temperature holding | in | 0 | |||
| 19,20 20 Cold holding temperature | in | 0 | |||
| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods | out | Several pizza condiment items were not properly held at 41F or below | PIC discarded and begin the thawing process for fresh toppings. | Priority (P) | 1 |
| 51,52 Facilities | in | 0 | |||
| 51,52 52 Physical facilities installed, maintained, clean | in | 0 | |||
| 51,52 0080-04-09-.06(5)(a) Maintained in good repair | out | Ceiling tile damage in retail area due to water leaking from ceiling. Repair person had not returned with new ceiling tile during this inspection. | Core (C) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 6 | 94 | 94 | |||||||||||||||||||||||||
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