| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 07/14/2023 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Sandwich Line | 39 |
| Sandwich Line 2 | 40 |
| Prep Cooler | 37 |
| Kitchen Freezer | 0 |
| Walk In Cooler | 35 |
| Description | Temperature | State Of Food |
|---|---|---|
| Sliced Tomato | 40 | |
| Sliced Green Pepper | 41 | |
| Sliced Onion | 40 | |
| Sliced Ham | 39 | |
| Sliced Turkey | 40 | |
| Chicken Topping | 39 | |
| Steak Topping | 39 | |
| Meatball | 149 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Slicer Sanitizer Bottle | 0 | Sani Station | 70 |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 14 Food contact surfaces; clean and sanitized | in | 0 | |||
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. | out | **Observed visible food residue on the internal components and lower portion blade of the deli slicer stored clean | Priority Foundation (PF) | 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 a chlorine sanitizer bottle next to the deli slicer to have a chemical concentration of 0PPM after testing with firm's chlorine test strips | Contents discarded during inspection | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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