| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 10/31/2023 | High Risk Food Retail | No | No |
| Description | Temperature |
|---|---|
| Kitchen Prep Table | 32F |
| Kitchen Freezer | 1F |
| Kitchen 2 Door Cooler | 29F |
| Back Room Refrigerator | 37F |
| Kitchen Refrigerator/Freezer | 34F |
| Icing Display Case | 39F |
| Description | Temperature | State Of Food |
|---|---|---|
| Tomato Basil | 154F | |
| Chicken and Corn Chowder | 152F | |
| Sliced Ham | 36F | |
| Sliced Yellow Peppers | 40F | |
| Banana Peppers | 40F |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 Compartment Sink | 200 | Steramine Tablets | |||
| Sanitizer Bucket | 100 | Steramine Tablets |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 14 Food contact surfaces; clean and sanitized | in | 0 | |||
| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions | out | Observed sanitizer bucket in kitchen registered at 100 ppm using inspectors test strips. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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