Inspection

Food Safety Retail Inspection

Inspection details

Inspection Date	Inspection Type	In Person/Virtual	Establishment Type	Risk Type	Permit posted	Previous inspection available
11/20/2024				High Risk Food Retail	Yes	Yes

Equipment Temperatures

Description	Temperature
Condiment cooler	35
2 door cooler /prep	35
2 door freezer / prep	-07
chest freezers	-04,-04
Retail cooler	38
small sandwich case	57

Food Temperatures

Description	Temperature	State Of Food
prep made sandwiches	57

Warewashing Information

Machine Name	ppm	Sanitizer Name	Sanitizer Type	Temperature

3 bay sink	50/100	bleach

Violations

Violation	Status	Observations	Corrective Actions	Violation Category	Repeat
14 Food contact surfaces; clean and sanitized	in				0
14 0080-04-09-.04(6)(b)2 Cooking, baking equipment, and microwaves cleaning frequency; at least every 24 hours	out	Inside microwave excessive old food spillage must be cleaned every 24 hours		Priority Foundation (PF)	0
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	pre made sandwiches stored in small cooler probed @ 57 degrees disposed		Priority (P)	0
51,52 Facilities	in				0
51,52 52 Physical facilities installed, maintained, clean	in				0
51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary	out	Retail food shelves dust build up at chips		Core (C)	0

Total Score

Violation Score

Inspection Score

Inspection %

100

10

90

90

Violation Category	Total Count	Violation Count	Inspection Count	Inspection %
	69	0	69	100
Core (C)	45	1	44	97
Priority (P)	49	1	48	97
Priority Foundation (PF)	39	1	38	97