| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 05/08/2025 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Walk in cooler- Large Building | 38 |
| Walk in cooler- Large Building | 39 |
| Reach in cooler (RIC)- Milk | 41 |
| Reach in cooler (RIC)- Sandwhiches | 41 |
| Reach in cooler (RIC)-Meat | 41 |
| Reach in cooler (RIC-Meat | 41 |
| Reach in cooler (RIC)-Meat | 39 |
| Description | Temperature | State Of Food |
|---|---|---|
| Chicken | 193 | |
| Broccoli Salad | 39 | |
| Sausage Garvey- in process | 74 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Towel Bucket | Steramin Tablets | ||||
| 3 bay sink* | 300 | Steramine Tablets | 74 |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 08 Adequate handwashing sinks properly supplied and accessible | in | 0 | |||
| 08 0080-04-09-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times | out | Hand wash sink was seen with a grill scraper and a bucket of sanitizer | PIC moved these from the hand sink during this inspection | Priority Foundation (PF) | 0 |
| 14 Food contact surfaces; clean and sanitized | in | 0 | |||
| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions | out | Sanitizer water was tested over 500ppm (QUAT based sanitizer) in the three-bay sink. Dishes were in the sink being actively sanitized | Diluted the sanitizer concentration in the sink to be 300ppm. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 8 | 92 | 92 | |||||||||||||||||||||||||
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