Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
---|---|---|---|---|---|---|
08/09/2023 | High Risk Food Retail | Yes | Yes |
Description | Temperature |
---|---|
Pizza prep table | 35 |
sub line veggie prep table | 32 |
sub line meat prep table | 34 |
Deli walk in cooler | 35 |
Retail deli cooler | 36 |
Retail walk in cooler | 39 |
Description | Temperature | State Of Food |
---|---|---|
pizza toppings | 41 | |
lettuce | 37 | |
philly steak | 40 | |
bacon | 40 | |
store made chicken salad sandwich | 40 | |
milk | 35 | |
sausage, egg griddle | 137 | |
ssg, egg, cheese biscuit | 138 | |
taquito | 143 | |
reheated chili | 137 |
Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
---|---|---|---|---|---|
3-bay sink | 150 | Super San | |||
Automatic dishwasher | 50 | Quintet |
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 pieces of sausage out of temperature in deli warmer, checked with calibrated thermometer at 113 - 126 F. | Out of temperature sausage was pulled for disposal during inspection. | Priority (P) | 1 |
53 Ventilation, lighting, and designated areas used | in | 0 | |||
53 0080-04-09-.06(4)(c) Designated area for personal items shall be located so that food and equipment are protected from contamination; personal belongings properly stored | out | Personal drink stored next to single service items and above food in stock area. | Personal drink placed in office during inspection. | Core (C) | 0 |
Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
100 | 5 | 95 | 95 | |||||||||||||||||||||||||
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