| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 05/15/2023 | Yes | No |
| Description | Temperature |
|---|---|
| deli walk in cooler | 34 |
| beverage walk in cooler with milk | 36 |
| sandwich cooler | 35 |
| cheese cooler | 38 |
| Description | Temperature | State Of Food |
|---|---|---|
| reheated chicken | 136 | |
| hot hold chicken | 150 | |
| ham | 37 | |
| sliced tomato | 37 | |
| italian meat combo | 40 | |
| corn dog | 36 | |
| pizza sauce | 32 | |
| chesse burger stick | 156 | |
| buffalo chicken stick | 167 | |
| relish in cold well | 39 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3-basin sink | 150 | supersan |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 16,17,18 cooking, reheating, cooling | in | 0 | |||
| 16,17,18 17 Reheating procedures for hot holding | in | 0 | |||
| 16,17,18 0080-04-09-.03(4)(c)1 Reheating for Hot Holding- general (165F) | out | observed chicken reheated to 136F, half used for immediate service, half was put in hot holding | chicken was discarded. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 5 | 95 | 95 | |||||||||||||||||||||||||
|
||||||||||||||||||||||||||||