Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
02/28/2025 High Risk Food Retail Yes Yes

Equipment Temperatures


Description Temperature
4 Door Kitchen Cooler 35F
Walk-in Cooler 33F
Prep Table 38F
Retail Ice Cream Freezer -13F
Retail TCS Sandwich Cooler 39F
Creamer Well 40F
2 Level Hot Box 155F
Milk Shake Machine -1F

Food Temperatures


Description Temperature State Of Food
Beef Hot Dogs x 5 153 to 166F
Southwestern Style Wrap x 2 149 to 151F
JalapeƱos 34F
Pickles 34F
Sliced Onions 36F
Sauerkraut 37F
Sausage patties 36F

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
Sanitizer Bucket 0 Quaternary Ammonia
Sanitizer Bucket 2 0 Quaternary Ammonia
3 Compartment Sink Basin 200 Quaternary Ammonia

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
01 PIC present, Knowledgeable, Duties in 0
01 0080-04-09-.02(1)(b) Demonstration of knowledge out Observed when asking PIC, the proper rate for sanitizing the firm's dishes they stated that it was 100ppm. The proper rate for adequately sanitizing dishes is between 200 to 400 ppm. Also, I noted that PIC when asked to test sanitizer that they only dipped test strip for 1 second to get the rate. I walked PIC through proper sanitizing practices. Priority Foundation (PF) 0
14 Food contact surfaces; clean and sanitized in 0
14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. out Observed several plastic food containers used in food preparation stored clean on racking in kitchen with sticker residue set up on them. I also observed heavy spillage and encrusted ice cream inside of the Freal shake machine and also inside the chute. All containers with sticker residue were placed into the wash basin by PIC. The shake machine was placed out of order and cleaned by PICs. Priority Foundation (PF) 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 1 Bucket of sanitizer on the prep counter near the creamer well. The bucket reached 0ppm using my test strips. I also noted when PIC made a second bucket of sanitizer, that the rate was still 0ppm. I advised PIC to run sanitizer dispenser for several seconds to ensure that sanitizer is properly mixed and coming out at the correct rate. Priority (P) 0
14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined out Observed when asking PIC inside of the kitchen what rate that they need their sanitizer to be at to effectively sanitize their dishes, they stated 100 ppm was the correct rate. PIC dumped sanitizer buckets that registered at 0 ppm using mine and the firm's test strips. PIC remade sanitizer that tested within the proper rate for sanitizing 200 ppm. Priority Foundation (PF) 0
Total Score Violation Score Inspection Score Inspection %
100 9 91 91
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 0 45 100
Priority (P) 49 1 48 97
Priority Foundation (PF) 39 3 36 92