Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
---|---|---|---|---|---|---|
05/13/2024 | High Risk Food Retail | Yes | Yes |
Description | Temperature |
---|---|
Walk-in Cooler | 34 |
Pizza Stock Cooler | 39 |
Stock Cooler | 38 |
Pizza Prep Table | 34 |
Meat Prep Table | 33 |
Sandwich Prep Table | 67 |
Description | Temperature | State Of Food |
---|---|---|
Deli Turkey Slices | 36 | |
Rotisserie Chicken Pieces | 34 | |
Meatballs | 162 | |
Tuna | 40 |
Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
---|---|---|---|---|---|
Sanitizer Bucket | 100 | Sani Station Sanitizer | |||
3 Bay Sink | 250 | Sink Rite |
Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
---|---|---|---|---|---|
14 Food contact surfaces; clean and sanitized | in | 0 | |||
14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. | out | Observed the tomato and onion slicers being stored in the mop sink, contaminating the food contact surfaces. | Priority Foundation (PF) | 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 | Items found in the veggie prep table were tempt above 41F with state calibrated thermometer. **Tomato slices were tempt at 67F **Cucumber sliced were tempt at 65F **Cut red onions were tempt at 61F | Items were voluntarily discarded. | Priority (P) | 0 |
Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
100 | 8 | 92 | 92 | |||||||||||||||||||||||||
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