Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
09/12/2023 High Risk Food Retail Yes Yes

Equipment Temperatures


Description Temperature
Storage refrigerator 38
Retail/storage cooler 30

Food Temperatures


Description Temperature State Of Food
baked beans 40
pork chops 32
fried chicken 159
chicken tenders 155

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
3-bay sink 100 Clorox

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
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 Cole slaw probed with calibrated thermometer at 66 F, should be maintained at 41 or below. Cole slaw removed for disposal during inspection. Priority (P) 0
33 Thermometers provided and accurate in 0
33 0080-04-09-.04(2)(d)9 Temperature Measuring Devices shall be located in hot and cold holding units; easily readable out No conspicuous thermometer in deli refrigerator or retail milk cooler (raw hamburger 40F, milk 36F). Priority Foundation (PF) 1
Total Score Violation Score Inspection Score Inspection %
100 5 95 95
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 0 45 100
Priority (P) 49 1 48 97
Priority Foundation (PF) 39 1 38 97