| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 09/19/2023 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Makeshift Unit @ food service | 43.4 |
| Chest Freezer @ food service | -3.1 |
| Standing Fridge @ food service | 42.7 |
| Standing fridge freezer @ food service | 6.4 |
| Ice cream Freezer @ retail | 9.2 |
| Walk in Cold holding w/ TCS foods | 44.1 |
| Walk in Cold holding w/ beer (no TCS foods) | 48.2 |
| Description | Temperature | State Of Food |
|---|---|---|
| sliced tomatoes @ makeshift | 43 | |
| chopped lettuce @ makeshift | 43 | |
| pulled pork @ standing fridge | 40 | |
| corn dogs @ standing fridge | 38 | |
| corn dogs @ hot holding | 146 | |
| torandos TCS @ hot holding | 136 | |
| egg rolls @ hot holding | 133 | |
| jalapeno poppers | 141 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Three compartment sink -not set up | Members Mark |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 13 Food separated and protected | in | 0 | |||
| 13 0080-04-09-.03(3)(b)1(i)(I) Raw animal foods must be kept separate from ready to eat foods at all times | out | Raw hamburger patties and raw pork were observed to be stored above whole produce in the standing fridge of the food service. | Person in charge moved the raw foods to below the whole produce at the time of inspection. | Priority (P) | 0 |
| 19,20 safe temperature holding | in | 0 | |||
| 19,20 20 Cold holding temperature | in | 0 | |||
| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods | out | Deli meat ham and bologna in the makeshift were observed to have internal temperature of 44-to-50-degree F. | Person in charge voluntary discarded these foods referenced in the violation in the trash at the of inspection. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 8 | 92 | 92 | |||||||||||||||||||||||||
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