Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
---|---|---|---|---|---|---|
04/13/2023 | High Risk Food Retail | Yes | Yes |
Description | Temperature |
---|---|
Deli kitchen cooler | 35F |
Walk in cooler | 35F |
Description | Temperature | State Of Food |
---|---|---|
Raw chicken | 36F | |
Prepackaged Bologna | 41 | |
Bone in Fried Chicken | 140F | |
Hot Wings | 143F | |
Corn Dogs | 136F | |
Tornados | 136F |
Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
---|---|---|---|---|---|
3 compartment sink | 200 | Quat Tabs |
Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
---|---|---|---|---|---|
14 Food contact surfaces; clean and sanitized | in | 0 | |||
14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature | out | Observed chicken & fish breading and bowl being left out in ambient temperature for more than a 4-hour period. Discussed with Amelia that if being left out, breading and bowl must be cleaned and changed out every 4-hours. | Priority (P) | 0 | |
42,43 Single service & gloves | in | 0 | |||
42,43 42 Single-service articles stored and used | in | 0 | |||
42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination | out | Observed slushie lids stored incorrectly, not protected from contamination. | Lids properly stored during inspection. | Core (C) | 0 |
Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
100 | 5 | 95 | 95 | |||||||||||||||||||||||||
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