| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 08/29/2023 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Prep Table | 38 |
| Hot Case | 156 |
| Chest Freezer | -24 |
| Kitchen Reach in Freezer | -22 |
| Retail Cooler | 37 |
| Walk in Cooler | 31 |
| Novelty Freezer | -12 |
| Reach in Freezer back room | -6 |
| Description | Temperature | State Of Food |
|---|---|---|
| Fried Chicken Leg | 145 | |
| Fried Potato Wedge | 146 | |
| Sliced Tomato | 39 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Wiping Bucket, 1st test | 0 | Clorox | 75 | ||
| Wiping Bucket 2nd test | 100 | Clorox | 68 |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 08 Adequate handwashing sinks properly supplied and accessible | in | 0 | |||
| 08 0080-04-09-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times | out | Observed soiled plastic containers stored in the Hand washing sink adjacent to the Hot Display Box and Cash Register. | Priority Foundation (PF) | 0 | |
| 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 | Observed wiping bucket concentration at 0ppm on the first test using the firms test strips. Corrected and tested 100ppm on the second test. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 8 | 92 | 92 | |||||||||||||||||||||||||
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