| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 02/05/2025 | High Risk Food Retail | No | No |
| Description | Temperature |
|---|---|
| Bunker Case | 40 |
| Walk-in Cooler | 41 |
| Description | Temperature | State Of Food |
|---|---|---|
| Assorted Fruit Tray | 41 | |
| Watermelon | 40 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Three-Compartment Sink | Kay Quat II |
| 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 | The vegetable cutter was disassembled and dried food residue was observed on the dice blade (vegetable cutter located in the produce room at a temperature ranging from 55F-57F with the infrared surface thermometer). | The PIC put the blade and other detached parts in the three-compartment sink to clean. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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