Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
---|---|---|---|---|---|---|
11/06/2024 | High Risk Food Retail | Yes | Yes |
Description | Temperature |
---|---|
Novelty Freezer | -25 |
Retail Dessert Cooler | 38 |
Stock Cooler | 35 |
Warmer | 137 |
Sandwich Prep Cooler | 42 |
Pizza Prep Cooler | 39 |
Hot Case | 158 |
Walk-in Cooler | 38 |
Retail Creamer | |
Retail Milk Cooler | 31 |
Storage Freezer | 10 |
Description | Temperature | State Of Food |
---|---|---|
Hamburger | 179 | |
Shrimp | 136 | |
Chicken Tender | 139 | |
Sliced Onion | 41 | |
Sliced Tomatoes | 42 | |
Sliced Banana Peppers | 38 | |
Diced Bell Peppers | 39 | |
Pizza | 136 |
Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
---|---|---|---|---|---|
3 Compartment Sink | 200-300 | Steramine |
Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
---|---|---|---|---|---|
32 Approved thawing methods | in | 0 | |||
32 0080-04-09-.03(5)(a)3 Thawing shall be performed in a refrigerator (under 41F) or submerged in cold running water. | out | Observed a beef primal being thawed improperly at room temperature in standing water. | Core (C) | 0 | |
46 Non-food contact surfaces clean | in | 0 | |||
46 0080-04-09-.04(6)(a)1(iii) Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. | out | Observed significant ice build-up on the walls and floor of the walk-in freezer. | Core (C) | 1 | |
53 Ventilation, lighting, and designated areas used | in | 0 | |||
53 0080-04-09-.06(4)(c) Designated area for personal items shall be located so that food and equipment are protected from contamination; personal belongings properly stored | out | Observed open employee drink stored on a food preparation table. | PIC voluntarily discarded the drink. | Core (C) | 0 |
Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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