Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
---|---|---|---|---|---|---|
07/20/2023 | High Risk Food Retail | No | Yes |
Description | Temperature |
---|---|
Reach in cooler under counter | 38 |
REach in cooler under counter | 39 |
Food Prep cooler | 40 |
Stand up cooler | 38 |
Description | Temperature | State Of Food |
---|---|---|
Meatballs | 146 | |
Sliced red onions | 66 | |
Turkey | 39 | |
Sliced toamotes | 40 |
Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
---|---|---|---|---|---|
knife holder | 100 | Sani Statio | |||
3 pc sink | 300 | Super San |
Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
---|---|---|---|---|---|
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 | Knife's in the sanitizer solution was tested at 0ppm | PIC put in a container of the Sani Station- tested at 100ppm | Priority (P) | 0 |
Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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