| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 06/21/2023 | High Risk Food Retail | Yes | No |
| Description | Temperature |
|---|---|
| 2 door freezer (near 3 compartment sink) | 13 |
| 2 door cooler( near 3 compartment sink) | 36 |
| 1 door freezer(front) | -11 |
| 1 door cooler(see thru) | 53 |
| 2 door cooler(front) | 33 |
| ice cream case | -6 |
| dessert cooler | 42 |
| chest freezer | -9, 1 |
| food warmer | 142 |
| Description | Temperature | State Of Food |
|---|---|---|
| raw pork chops | 48 | |
| raw fish | 49 | |
| fried fish | 141 | |
| fried chicken wings | 146 | |
| pinto beans | 140 | |
| rice with vegetables | 138 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 compartment sink | bleach |
| 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 | raw pork chops 48F,raw fish 49F | PIC discarded product. | Priority (P) | 0 |
| 21,22 Date & Time for food safety | in | 0 | |||
| 21,22 21 Date Marking and Disposition | in | 0 | |||
| 21,22 0080-04-09-.03(5)(a)7 Date Marking; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, ... | out | Date marking system is not in place on food that has been cooled and placed in the refrigerator. Cut bologna and polish sausage did not have a date on it. | Priority (P) | 1 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 8 | 92 | 92 | |||||||||||||||||||||||||
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