Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
09/05/2023 High Risk Food Retail No No

Equipment Temperatures


Description Temperature
freezer 27
walkin beverage 35
cooler kitchen 36
freezer kitchne 8

Food Temperatures


Description Temperature State Of Food
fried wings 158
hot wings 137
burrito 135
pizza puffs 135
corndog 140
burger 136 136
biscuits thawed in freezer 33
potatoes in bags freezer 34
3 bags of nuggets freezer 36
breaded beef patties freezer 33
loose bags of potatoes in crates freezer 38

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
1 50 clorox 63

Violations


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 fish over produce and cheese in kitchen cooler 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 freezer products thawing such as biscuits, breaded beef patties, bag of mashed potatoes, loose bags of tahwed potagtoes in crates, not everything is thawed, just partial cases and loose bags, instructed to dispose of products Priority (P) 0
32 Approved thawing methods in 0
32 0080-04-09-.03(5)(a)3 Thawing shall be performed in a refrigerator (under 41F) or submerged in cold running water. out soaking in warm water in warewash Core (C) 0
33 Thermometers provided and accurate in 0
33 0080-04-09-.04(3)(b)2 Probe thermometer shall be readily accessible to check food temperatures in food thermometer needed to monitor food temps Priority Foundation (PF) 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(2)(b)6 Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance out shelves and top of table lined with foil and not easily cleanable Core (C) 0
44,45 45 Warewashing facilities installed, maintained, and used; test strips in 0
44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. out not correct test strips, need that will measure actual chlorine not free clorine Priority Foundation (PF) 0
50 Toilet facilities; constructed, supplied, cleaned in 0
50 0080-04-09-.06(2)(b)4 Toilet room shall have a self-closing tight fitting door out self closure off restroom door Core (C) 0
Total Score Violation Score Inspection Score Inspection %
100 14 86 86
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 3 42 93
Priority (P) 49 2 47 95
Priority Foundation (PF) 39 1 38 97