| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 01/17/2025 | High Risk Food Retail | No | Yes |
| Description | Temperature |
|---|---|
| Prep Area Cooler | 39 |
| Sandwich Bar #1 | 37 |
| Sandwich Bar #2 | 40 |
| Walk-in Cooler | 34 |
| Drink Cooler | 41 |
| Walk-in Freezer | -15 |
| Description | Temperature | State Of Food |
|---|---|---|
| Sliced Ham | 40 | |
| Sliced Turkey | 39 | |
| Sliced Onions | 39 | |
| Sliced Tomatoes | 37 | |
| Meatballs | 155 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 Compartment Sink 1st test | <150 | Super San | |||
| 3 Compartment Sink 2nd Test (remade) | 150-200 | Super San | |||
| Knife Bucket | 50 | Bleach |
| 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 the sanitizer concentration in the three-compartment sink was below the manufacturer's recommended minimum level of 150PPM when tested by the PIC. | PIC voluntarily emptied the sink and remade the sanitizing solution. When the new batch of sanitizing solution was tested it was between 150 and 200PPM. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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