| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 02/27/2025 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Reach in cooler (RIC)- Milk | 39 |
| Reach in cooler (RIC)- Sandwhiches | 40 |
| Reach in cooler (RIC)-Meat | 41 |
| Reach in cooler (RIC-Meat | 39 |
| Reach in cooler (RIC)-Meat | 40 |
| Description | Temperature | State Of Food |
|---|---|---|
| Broccoli Salad | 41 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 bay sink | Bleach |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 14 Food contact surfaces; clean and sanitized | in | 0 | |||
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature | out | Dish washing was observed at time of inspection. Only Washing and rinsing was observed before air drying. Sanitizing was not observed. | PIC was on site and coached employe on the three-step dish washing process wash/rinse and sanitize. Dishes were placed back in sink to be rewashed. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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