| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 01/06/2025 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| coolers | 31-35 |
| freezers | -0 |
| Description | Temperature | State Of Food |
|---|---|---|
| chicken tender | 185 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| meat | kay quat | ||||
| ware wash bakery | 200 | kay quat | |||
| ware wash deli | 200 | kay quat |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 44,45 Utensils and equipment | in | 0 | |||
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips | in | 0 | |||
| 44,45 0080-04-09-.04(5)(a)9 Warewashing sink (manual) must have a wash solution temperature no less than 110F | out | Sanitizer not reading in meat ware wash sink due to improper temperature | This was corrected during inspection | Priority Foundation (PF) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 2 | 98 | 98 | |||||||||||||||||||||||||
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