| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 07/11/2023 | High Risk Food Retail | No | No |
| Description | Temperature |
|---|---|
| Retail walk in / reach in cooler | 38 |
| Deli area prep cooler | 40 |
| Description | Temperature | State Of Food |
|---|---|---|
| Sliced Tomatoes | 40 | |
| Sausage | 69 | |
| Hamburger- Voluntariliy Discarded (VD) | 103 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 pc sink | Bleach |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 16,17,18 cooking, reheating, cooling | in | 0 | |||
| 16,17,18 18 Cooling time and temperature | in | 0 | |||
| 16,17,18 0080-04-09-.03(5)(a)4(i) Cooling must occur within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F or less. | out | Hamburgers, Hot Dogs and Chili were observed still in the turned off hot holding unit- Deli closes at 11:30- at 2:30 these items were still at 103 degrees. | PIC voluntarily discarded these items. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 5 | 95 | 95 | |||||||||||||||||||||||||
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