| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 07/17/2025 | High Risk Food Retail | No | Yes |
| Description | Temperature |
|---|---|
| kitchen condiment cooler | 36 |
| Chest Freezers (7) | 6, 12, -21, -21, -6, -23, -21 |
| Retail Freezer | -4, -12 |
| kitchen walk-in cooler | 32 |
| Retail 3 door Cooler | -21 |
| deli refrigerated display cooler | 59 (empty) |
| Description | Temperature | State Of Food |
|---|---|---|
| Raw Lamb (2 Bus Pans) | 49 to 61 | |
| Lamb Shank | 43 | |
| Nabulsi Cheese | 30 | |
| Raw Chicken | 38 | |
| Chili Paste | 77 | |
| Cheese | 41 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 Bay Sink | 50/100 | Clorox |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 19,20 safe temperature holding | in | 0 | |||
| 19,20 20 Cold holding temperature | in | 0 | |||
| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods | out | #1-Using a state issued and calibrated probe thermometer raw lamb on the prep table was between 49 to 61 degrees. /// #2- Using a state issued and calibrated probe thermometer open bottle of chili paste with instructions to keep refrigerated after opening was 77 degrees. | PIC discarded lamb and Chili Sauce. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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