| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 11/18/2024 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Reach in cooler under counter | 36 |
| Reach in cooler under counter 2 | 38 |
| Food Prep cooler | 34 |
| Reach-in back storage area | 37 |
| Description | Temperature | State Of Food |
|---|---|---|
| Cucumbers | 40 | |
| Green Peppers | 36 | |
| Tomatoes | 35 | |
| Ham slices | 36 | |
| Turkey Slices | 37 | |
| Pepperjack Cheese | 38 | |
| Chicken | 37 | |
| Tuna | 35 | |
| Meatballs | 172 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3-Compartment Sink | 200 | Sink Rinse | 70 | ||
| Knife wash | 100 | Chlorine packet | 74 |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 14 Food contact surfaces; clean and sanitized | in | 0 | |||
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. | in | Observed food residue on the ready to use deli onion and tomatoes slicers. | Manager moved items to the 3-compartment sink for additional cleaning. | Priority Foundation (PF) | 0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature | out | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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