| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 05/12/2023 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Rear prep area Storage cooler | 40 F |
| Beer Cave | 36 F |
| Retail Juice Cooler | 37 F |
| Retail Walk in Cooler | 38 F |
| Pizza Prep Cooler | 39 F |
| Pizza Hot Box | 168 F |
| Description | Temperature | State Of Food |
|---|---|---|
| Diced Onions | 38 F | |
| Diced Peppers | 39 F | |
| Italian Sausage bits | 38 F | |
| Beef Chunks | 38 F | |
| Sliced Olives | 38 F | |
| Sliced Jalapenos | 39 F | |
| Pulled Pork | 39 F | |
| Meaty Pizza | 144 F |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Three Compartment Sink | Members Mark |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 21,22 Date & Time for food safety | in | 0 | |||
| 21,22 21 Date Marking and Disposition | in | 0 | |||
| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F | out | Observed in pizza prep cooler, cardboard box containing repackaged bbq and hot sauces in single service cups with an date marking of 4/26. Discussed with employee on duty date marking only allows to hold items for seven days. Employee discarded items. | Priority (P) | 1 | |
| 46 Non-food contact surfaces clean | in | 0 | |||
| 46 0080-04-09-.04(6)(a)1(iii) Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. | out | Observed in rear prep area, abundant build up of grease and food residue on flooring and on top of refrigerator. | Core (C) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 5 | 95 | 95 | |||||||||||||||||||||||||
|
||||||||||||||||||||||||||||