| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 01/11/2024 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Deli Reach in Freezer | 3 |
| Backstock Freezer #1 | 8 |
| Backstock Freezer #2 | 5 |
| Backstock Cooler | 32 |
| Walk in Cooler | 39 |
| Retail Condiment Bar | 34 |
| Ice Cream Chest | -14 |
| Description | Temperature | State Of Food |
|---|---|---|
| Cheese Stick | 142 | |
| Ham Egg and Cheese Biscuit | 139 | |
| Tenderloin Egg and Cheese Biscuit | 141 | |
| Corndog | 143 | |
| Pizza Stick | 142 | |
| Tomato Slices | 36 | |
| Onions Slices | 40 | |
| Chicken (raw) | 34 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3-Compartment Sink | 200 | Steramine |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 19,20 safe temperature holding | in | 0 | |||
| 19,20 19 Hot holding temperature | in | 0 | |||
| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods | out | In the deli hot box, sausage biscuits were tempted between 108-117F and Chicken wings were tempted between 123-128F with state calibrated thermometer | Items were voluntarily discarded. | Priority (P) | 0 |
| 44,45 Utensils and equipment | in | 0 | |||
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips | in | 0 | |||
| 44,45 0080-04-09-.04(5)(a)4 Warewashing equipment shall be cleaned before use, to prevent recontamination, and at least every 24 hours if used. | out | Observed black build up in the 3-compartment sink basins. | Core (C) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 6 | 94 | 94 | |||||||||||||||||||||||||
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