| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 08/25/2023 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| walk in freezer | -09 |
| walk in cooler | 31 |
| 2 door under counter cooler | 40 |
| deli meats / cheeses | 31 |
| vegetables | 36 |
| Description | Temperature | State Of Food |
|---|---|---|
| meatballs | 140 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 compartment ware washer | 200 | Sink Rite quat | 74 |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 24,25 Chemical hazards | in | 0 | |||
| 24,25 25 Chemicals identified, stored, and used | in | 0 | |||
| 24,25 0080-04-09-.07(2)(d)1 Sanitizers level over manufacture's suggested use | out | Inspector tested the sanitizer in the ware washer sink and it was over 400ppm. Sanitizer levels should be at 200ppm per manufacture's suggested use. ( the sanitizer hose is emerged in the sink and could be constantly leaking into the water) the PIC stated that they were having issues with the strength of the sanitizer. | Discussed with both employees the correct levels for the sanitizer at 200ppm, suggested they check the levels on the first set up, then keep a check on the levels often. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 5 | 95 | 95 | |||||||||||||||||||||||||
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