| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 12/10/2024 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Bakery Walk-in Cooler | 34F |
| Bakery Walk-in Freezer | x not in use |
| Meat Walk-in Cooler | 36F |
| Meat/Grocery Walk-in Freezer | -12F |
| Produce Walk-in Cooler | 37F |
| Produce Walk-in Cooler 2 | 38F |
| Dairy Walk-in Cooler | 38F |
| Grocery Walk-in Cooler | 34F |
| Bakery Blast Chiller | 34F |
| Description | Temperature | State Of Food |
|---|---|---|
| Raw Beef | 34F | |
| Raw Pork | 35F | |
| Raw Ribeye Steak | 36F |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 Compartment Sink Deli | 150 | Quaternary Ammonia | |||
| 3 Compartment Sink Meat | 200 | Quaternary Ammonia |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 01 PIC present, Knowledgeable, Duties | in | 0 | |||
| 01 0080-04-09-.02(1)(b) Demonstration of knowledge | out | During sanitizer testing, when asked about how long that they dip their test strips for testing the PIC stated that they usually place strip into the sanitizer solution for a couple of minutes, 15 seconds tops. Per manufacturing directions, test strip must be dipped for 10 seconds to insure proper sanitizer strength. | Priority Foundation (PF) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 5 | 95 | 95 | |||||||||||||||||||||||||
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