Inspection

Food Safety Retail Inspection

Inspection details

Inspection Date	Inspection Type	In Person/Virtual	Establishment Type	Risk Type	Permit posted	Previous inspection available
04/21/2023				High Risk Food Retail	Yes	Yes

Equipment Temperatures

Description	Temperature
coolers	33-37
freezers	-0

Food Temperatures

Description	Temperature	State Of Food
chicken	137

Warewashing Information

Machine Name	ppm	Sanitizer Name	Sanitizer Type	Temperature
ware wash sink	200	Q-25

Violations

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	Chicken tenders had been out about 25 minutes Temp at 30 degrees	Cook corrected this by reheating to 165 degrees	Priority (P)	0
44,45 Utensils and equipment	in				0
44,45 45 Warewashing facilities installed, maintained, and used; test strips	in				0
44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions.	out	Chlorine test strips required.to test Q-25		Priority Foundation (PF)	0

Total Score

Violation Score

Inspection Score

Inspection %

100

6

94

94

Violation Category	Total Count	Violation Count	Inspection Count	Inspection %
	69	0	69	100
Core (C)	45	0	45	100
Priority (P)	49	1	48	97
Priority Foundation (PF)	39	1	38	97