| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 03/19/2025 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Retail Open air retail cooler | 39 |
| Deli prep area cooler | 37 |
| Deli reach in cooler | 38 |
| Deli walk in cooler | 38 |
| Retail Reach in / Walk in cooler | 39 |
| Description | Temperature | State Of Food |
|---|---|---|
| Poor Man Steak | 171 | |
| Egg Patties | 166 | |
| Fried Chicken Tenders | 149 | |
| Chicken Strips | 139 | |
| Chili | 187 | |
| Hot Dogs in process of reheating | 78 | |
| Sliced Tomatoes | 37 | |
| Pizza Slice | 142 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Sanitizer bucket | 200 | Para BC 100 | 81 | ||
| 3 pc sink |
| 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 chicken breading container that is used to place raw chicken in and bread is being kept in ambient temperature however it is not being washed/ rinsed and sanitized every 4 hours after first use. | Discussed with PIC that if the breading container is placed in the cooler in between use it can be cleaned daily. As per PIC this will be the process going forward | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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