| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 04/10/2023 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Two Door Prep Cooler | 37 F |
| Pizza Prep Cooler | 37 F |
| Sandwich Prep Cooler | 38 F |
| Kitchen Walk in Cooler | 40 F |
| Kitchen Deep Freezer | -12 F |
| Kitchen One Door Freeer | -9 F |
| Kitchen Walk in Freezer | -14 F |
| Small Retail Hot Box | 198 F |
| Large Retail Hot Box | 166 F |
| Desert Cooler | 39 F |
| Pizza Hot Box | Not in Use |
| Description | Temperature | State Of Food |
|---|---|---|
| Breakfast Gravy | 135 F | |
| Sausage Bits | 40 F | |
| Diced Peppers | 39 F | |
| Diced Onions | 40 F | |
| Chili | 89 F | |
| Sliced Turkey | 38 F | |
| Sliced Ham | 39 F | |
| Sliced Tomato | 38 F | |
| Sliced Onion | 39 F | |
| Steak Bicuit | 164 F | |
| Sausage Biscuit | 159 F |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Three Compartment Sink | Bleach | ||||
| Sanitizer Spray Bottle | 200 | Bleach | 77 F |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 13 Food separated and protected | in | 0 | |||
| 13 0080-04-09-.03(3)(b)1(i)(I) Raw animal foods must be kept separate from ready to eat foods at all times | out | Observed in kitchen Walk in cooler on storage shelf. Case of Raw country ham stored above RTE sliced cheese. | PIC rearranged storage shelf to place RTE items above raw proteins. | Priority (P) | 0 |
| 34 Food Properly labeled | in | 0 | |||
| 34 0080-04-09-.03(3)(b)2 Food Storage Containers shall be identified with common name except for containers that can be readily seen through and food unmistakably recognized | out | Observed in pizza prep cooler, unlabeled spray bottle filled with what appeared to be water. | PIC labeled container of water. | Core (C) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 5 | 95 | 95 | |||||||||||||||||||||||||
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