| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 11/14/2023 | High Risk Food Retail | No | No |
| Description | Temperature |
|---|---|
| Prep cooler | 33 |
| Kitchen Freezer | -10 |
| Walk in Cooler | 37 |
| Retail Reach in Cooler | 34 |
| Novelty Freezer | -1 |
| Retail Reach in Freezer | -3 |
| Warmer Box | 99 |
| Description | Temperature | State Of Food |
|---|---|---|
| Deli meat | 37 | |
| Milk | 37 | |
| Cheese Dip | 39 | |
| Bacon, Egg, and Cheese Croissant | 120 | |
| Sausage Biscuit | 106 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 compartment sink | Bleach |
| 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 | The warmer for breakfast sandwiches was scanned with an infrared thermometer at 99 degrees. Several foods in the warmer were probed with a state issued calibrated thermometer and shown to be below 135 degrees. Bacon egg and cheese croissant 120 degrees. Sausage biscuit 106 degrees. The PIC voluntarily discarded the items in the warmer. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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