| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 05/03/2023 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Prep Table | 37 |
| Walk In Cooler | 36 |
| Walk In Freezer | -9 |
| Retail Freezer | -11 |
| Retail Cooler | 37 |
| Retail Cooler 2 | 37 |
| Description | Temperature | State Of Food |
|---|---|---|
| Sliced Ham | 47 | |
| Sliced Turkey | 47 | |
| Sliced Ham (storage) | 40 | |
| Sliced Tomato | 41 | |
| Sliced Pickle | 40 | |
| Macaroni and Cheese | 170 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Three Compartment Sink | Kay Packet | ||||
| Sanitizer Bucket | 100 | Kay Packet | 80 |
| 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 | **Observed TCS sliced ham and sliced turkey stored on the top row of the prep table to be out of the temperature safe zone for cold holding. Internal temperatures registered at 47F with calibrated probe thermometer. PIC stated that they had just pulled the product off the bone and placed into the prep table. Cooling discussion occurred to ensure product reaches below 41F before using | Contents removed and replaced during inspection | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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