| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 02/04/2025 | High Risk Food Retail | No | No |
| Description | Temperature |
|---|---|
| Walk-in Cooler | 33 |
| Retail Reach-in Cooler | 36 |
| Display Bunker Case | 40 |
| Description | Temperature | State Of Food |
|---|---|---|
| Ranch | 37 | |
| Cut Canteloupe | 40 | |
| Cut Pineapples | 40 | |
| Strawberry Yogurt | 37 | |
| Cut Watermelon | 40 | |
| Caesar Salad | 47 | |
| Honey Dew Melon | 33 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Three-Compartment Sink | Kay Quat II |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 16,17,18 cooking, reheating, cooling | in | 0 | |||
| 16,17,18 18 Cooling time and temperature | in | 0 | |||
| 16,17,18 0080-04-09-.03(5)(a)4(ii) Cooling must occur within four hours to 41°F or less from ambient temperature | out | An employee was observed exiting the produce room, preparing to take freshly cut produce and kits at a temperature of 53F to the retail coolers. | The employee took the produce and food items back to the walk-in cooler. Cooling was discussed with the PIC and inspector explained to allow the produce and fruits enough time to cool down prior to taking to the retail sales floor. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 5 | 95 | 95 | |||||||||||||||||||||||||
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