| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 10/10/2024 | High Risk Food Retail | Yes | No |
| Description | Temperature |
|---|---|
| WIC | 36 |
| RIC | 36 |
| Description | Temperature | State Of Food |
|---|---|---|
| Chili Crockpot | 150 | |
| Sliced Tomato RIC | 36 | |
| Pizza hot hold box | 145 | |
| Milk WIC | 35 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 comp sink | 200 | Signet |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 08 Adequate handwashing sinks properly supplied and accessible | in | 0 | |||
| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices | out | Observed no drying device or paper towels at the handsink in the kitchen. | Priority Foundation (PF) | 0 | |
| 14 Food contact surfaces; clean and sanitized | in | 0 | |||
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature | out | Observed spoon for chili stored a ambient temperture and not being cleaned every 4 hours. | PIC washed and sanitized spoon | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 8 | 92 | 92 | |||||||||||||||||||||||||
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