| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 12/13/2024 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Walk In Cooler | 35 |
| Walk In Cooler Dairy | 35 |
| Retail Sandwich Cooler | 38 |
| Undercounter Pizza Prep Cooler | 39 |
| Retail Reach in Ice Cream Freezer | -25 |
| Description | Temperature | State Of Food |
|---|---|---|
| Bologna Chub | 38 | |
| Sliced American Cheese | 41 | |
| Sliced Turkey | 38 | |
| Pizza Sausage | 40 | |
| Mozzarella Cheese | 41 | |
| Sliced Tomato | 41 | |
| Hot Dog | 149 | |
| Chili | 139 | |
| Pizza | 135-137 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Three Compartment Sink | Not Set Up | Members Mark |
| 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 | Observed old food splatters on the upper interior of the microwave oven located in the backroom prep area at the time of inspection. | Priority Foundation (PF) | 0 | |
| 19,20 safe temperature holding | in | 0 | |||
| 19,20 19 Hot holding temperature | in | 0 | |||
| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods | out | One pizza in the retail hot holding unit had an internal temperature of 125 degrees. Pizza temperature was checked with TDA verified probe thermometer. | PIC discarded the pizza at the time of inspection. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 8 | 92 | 92 | |||||||||||||||||||||||||
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