| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 05/12/2023 | High Risk Food Retail | No | No |
| Description | Temperature |
|---|---|
| Walk-in Cooler | 34 |
| Walk-in Cooler 2 | 36 |
| (Back of house) 2 Door Cooler | 33 |
| (Back of house) 2 Door Freezer | -5 |
| Retail Sandwich Cooler | 38 |
| Creamer Machine | x |
| Retail Ice Cream | -11 |
| Hot Box | 185 |
| Pizza Hot Box | 175 |
| Description | Temperature | State Of Food |
|---|---|---|
| Breakfast Pizza x 2 | 120 | |
| Breakfast Pizza x2 | 115 | |
| Pepperoni's | 38 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 Compartment Sink | PowerQuat |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 19,20 safe temperature holding | in | 0 | |||
| 19,20 19 Hot holding temperature | in | 0 | |||
| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods | out | Observed several slices of Breakfast Pizza being held inside Retail Hot Box to be out of the safe zone for Hot Holding. Inspector took temperatures with calibrated probe thermometer. (Food items reported in Food temperature section) | Inspector discussed taking temperatures of pizza's before they go into the Hot Box to insure that there product is being held properly. PIC is going to use Time for his Hot Holding. (Every 4 hours) PIC discarded food items | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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