| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 09/05/2023 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| 2 door prep coolers | 36, 36 |
| Prep cooler | 39 |
| Walk in freezer | 10 |
| Creamer pit | 39 |
| Retail open air cooler | 40 |
| Dairy open air cooler | 37 |
| Beer cave | 34 |
| Walk in cooler | 34 |
| Description | Temperature | State Of Food |
|---|---|---|
| Sliced tomatoes | 38 | |
| Breaded chicken patty | 27 | |
| Philly cheese steak Sandwich (TILT) | 139 | |
| Cheesy PepperJack Tornado | 144 | |
| Smokey Cheddar Sausage | 141 | |
| Turkey Swiss Sub | 49 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 30,31 Food temp controls | in | 0 | |||
| 30,31 30 Proper cooling methods, adequate equipment for temperature control | in | 0 | |||
| 30,31 0080-04-09-.03(5)(a)5 Cooling Methods (shallow pans, smaller portions, rapid cooling equipment, stirring, ice bath, ice as ingredient) | out | Observed kitchen staff member making several sandwiches and taking them directly to retail area without utilizing a cooling step. Turkey Swiss sub gave reading of 49F when tested with inspector's calibrated probe thermometer. | PIC voluntarily removed sandwiches from retail cooler and initiated a cooling step. | Priority Foundation (PF) | 0 |
| 46 Non-food contact surfaces clean | in | 0 | |||
| 46 0080-04-09-.04(6)(a)1(iii) Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. | out | Observed white "fuzzy" material soiling front of food prep coolers. | Core (C) | 4 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 5 | 95 | 95 | |||||||||||||||||||||||||
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