| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 08/21/2023 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Refrigerated prep cooler | 40 |
| Reach in retail | 38 |
| Walk in cooler | 38 |
| Description | Temperature | State Of Food |
|---|---|---|
| Pizza topping | 38 | |
| Sausage prepared | 153 | |
| Tomato sliced | 42 | |
| Egg scrambled | 181 | |
| Tenderloin biscuit | 133 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 bay | Clorox |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 51,52 Facilities | in | 0 | |||
| 51,52 52 Physical facilities installed, maintained, clean | in | 0 | |||
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary | out | The hood vent fire suppression lines were observed to have build up (grease, some webbing) at time of inspection, not properly cleaned. | Core (C) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 2 | 98 | 98 | |||||||||||||||||||||||||
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