| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 03/17/2025 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Walk-in Produce/Snow Fruit Cooler | 36F |
| Bunker Cooler 1 | 37F |
| Bunker Cooler 2 | 37F |
| Bunker Cooler 3 | 38F |
| Description | Temperature | State Of Food |
|---|---|---|
| Cut Fruit | 48F | |
| Cut Fruit 2 | 49F | |
| Cut Fruit 3 | 47F | |
| Cut Fruit 4 | 49F | |
| Cut Fruit 5 | 32 | |
| Cut Fruit 6 | 34 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 Compartment Sink Basin | 200 | Quaternary Ammonia | |||
| Fruit Wash | 30 | Maxx Pro Chlorine fruit wash |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 16,17,18 cooking, reheating, cooling | in | 0 | |||
| 16,17,18 18 Cooling time and temperature | in | 0 | |||
| 16,17,18 0080-04-09-.03(5)(a)4(ii) Cooling must occur within four hours to 41°F or less from ambient temperature | out | Using my probe thermometer, I took several internal temperatures of multiple containers of cut fruit before the PIC placed into cold holding. The average temperature was well above 41F. | PIC was able to show active cooling logs and was allowed to place cut fruit back into Walk-in cooler for more cooling. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 5 | 95 | 95 | |||||||||||||||||||||||||
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