| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 02/26/2025 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Retail bunker | 33 |
| Walk in cooler | 37 |
| Prep room | 50 |
| Retail end cap | 41 |
| Retail produce cooler section | 41 |
| Description | Temperature | State Of Food |
|---|---|---|
| Cut watermelon | 39 | |
| Pico de gallo - on prep table | 47 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Spray bottle | 0 | Kay Quat II |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 14 Food contact surfaces; clean and sanitized | in | 0 | |||
| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions | out | Observed concentration of sanitizer solution in a spray bottle was below minimum 150 ppm per manufacturer's instructions. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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