| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 04/23/2025 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Steam Table | 150 |
| Prep Cooler | 38 |
| Meat Walk in Cooler | 34 |
| Meat Service Cooler | 41 |
| Retail Reach in Cooler | 31 |
| Retail Reach in Freezer | -9 |
| Walk in Freezer | -8 |
| Walk in Cooler | 34 |
| Description | Temperature | State Of Food |
|---|---|---|
| Beef Steak | 137 | |
| Pea Soup | 145 | |
| Cucumbers | 35 | |
| Onions | 38 | |
| Whole Lamb | 31 | |
| Leg Quarters | 40 | |
| Beef Stew Meat | 41 | |
| Yogurt Drink | 40 | |
| Whipping Cream | 33 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Kitchen 3 Compartment Sink | Spectrum 2 Sanitizer | ||||
| Meat 3 Compartment Sink | Spectrum 2 Santizer |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 24,25 Chemical hazards | in | 0 | |||
| 24,25 25 Chemicals identified, stored, and used | in | 0 | |||
| 24,25 0080-04-09-.07(1) Chemicals shall have identifying Information | out | A spray bottle with approximately 5 ounces of red liquid and a spray bottle with approximately 27 ounces of a clear liquid were observed in a storage rack in the kitchen with no identifying information. | Priority Foundation (PF) | 0 | |
| 51,52 Facilities | in | 0 | |||
| 51,52 52 Physical facilities installed, maintained, clean | in | 0 | |||
| 51,52 0080-04-09-.06(5)(a) Maintained in good repair | out | Excessive ice build up was observed coming from the cooling unit in the walk in freezer. | Core (C) | 1 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 7 | 93 | 93 | |||||||||||||||||||||||||
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