| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 07/06/2023 | High Risk Food Retail | No | Yes |
| Description | Temperature |
|---|---|
| kitchen walk in cooler | 34 |
| pizza condiment cooler | 35 |
| front condiment cooler | 36,35 |
| retail sandiwch/salad cooler | 36 |
| TC creamer dispenser | 36 |
| walk in retail cooler | 35 |
| Description | Temperature | State Of Food |
|---|---|---|
| slice pizza | 145 | |
| breakfast burrito | 140 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 compartment sinks | 200 | quat | 85 |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 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 | The pans that were still wet at ware wash drain area last wash sink that should have sanitizer did not have sanitizer in water. No sanitizer being used at ware wash sink. | whenever you clean equipment/utensils always use sanitizer. All utensils/pans at air dry drain area were sanitized properly while inspector was on site. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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