| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 11/22/2023 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Walk-in Cooler | 34F |
| Walk-in Cooler 2 | 35F |
| Kitchen Prep Cooler | 40F |
| Upright Kitchen Freezer | -13F |
| Upright Kitchen Freezer 2 | -11F |
| Upright Kitchen Freezer 3 | -9F |
| Chest Kitchen Freezer | -10F |
| Hot Box | 155F |
| Hot Box 2 | 170F |
| Kitchen Prep Table Cooler | 34F |
| Description | Temperature | State Of Food |
|---|---|---|
| Sliced Green Peppers | 37F | |
| Diced Onions | 36F | |
| Sausage Topping | 39F | |
| Sliced Tomatoes | 37F | |
| Sliced Purple Onions | 38F | |
| Fried Cod Fish | 155F | |
| Hot Dog | 150F | |
| Chicken Wings x 2 | 135F and 140F | |
| Pepperoni and Sausage Pizza | 148F |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 Compartment Sink | Clorox |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 44,45 Utensils and equipment | in | 0 | |||
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used | in | 0 | |||
| 44,45 0080-04-09-.04(2)(b)6 Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance | out | Observed blackish organic residue set up under Frazil frozen icee machine making areas open to contamination. | Core (C) | 0 | |
| 51,52 Facilities | in | 0 | |||
| 51,52 52 Physical facilities installed, maintained, clean | in | 0 | |||
| 51,52 0080-04-09-.06(5)(a) Maintained in good repair | out | Observed small leak at base of hand sink in back, near employee unisex bathroom. The hand sink has been repaired but needs additional servicing to fix issue. | Core (C) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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