Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
---|---|---|---|---|---|---|
03/28/2023 | High Risk Food Retail | Yes | Yes |
Description | Temperature |
---|---|
Deli Walk in Cooler | 37 |
Deli Walk in Freezer | -3 |
Reach in Cooler | 35 |
Reach in Freezer | -1 |
2 Door Cooler | 38 |
Description | Temperature | State Of Food |
---|---|---|
Meatballs | 149.9 | |
Cooked Diced Chicken | 39.1 | |
Cut Cucumber | 40.3 | |
Broccoli Cheddar Soup | 140.3 |
Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
---|---|---|---|---|---|
3 Bay Sink | 200 | Super San |
Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
---|---|---|---|---|---|
14 Food contact surfaces; clean and sanitized | in | 0 | |||
14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature | out | Food chopper and slicer have old food debris present from previous use. Per PIC the equipment has not been used this date. | Equipment was properly cleaned and sanitized during inspection. | Priority (P) | 0 |
44,45 Utensils and equipment | in | 0 | |||
44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used | in | 0 | |||
44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable | out | Cutting boards are heavily scored at food prep station | Priority (P) | 0 |
Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
100 | 6 | 94 | 94 | |||||||||||||||||||||||||
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