| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 05/26/2023 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| make shift @ front food service | 37.9 |
| standing freezer | -17.3 |
| Walk in cold holding @ retail | 36.4 |
| Walk in freezer | -12.6 |
| Description | Temperature | State Of Food |
|---|---|---|
| sliced tomato @ makeshift | 39 | |
| chopped lettuce @ makeshift | 39 | |
| Chili @ hot holding | 187 | |
| gravy @ hot holding | 173 | |
| pulled pork @ hot holding | 174 | |
| sausage @ hot holding | 167 | |
| corn dogs @ self serve hot holding | 157 | |
| bolonga @ walk in cold holding | 40 | |
| sliced tomato @ walk in cold holding | 40 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Three compartment sink | 200 | Formula 200 | 76 |
| 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 | Vegetable chopper was observed to have excessive amount of dried food residues on the blades in the back food service area. | Person in charge of moved placed the vegetable chopper in the wash, rinse and sanitize three compartment sink area for cleaning. | Priority (P) | 1 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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