| 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 |
|---|---|
| Make Unit | 38 |
| Kitchen Walk-in Cooler | 36 |
| Grab and Go Cooler | 33 |
| Retail Walk-in Cooler | 35 |
| Description | Temperature | State Of Food |
|---|---|---|
| Sliced Onions | 29 | |
| Sliced Ham | 39 | |
| Chicken Breast | 158 | |
| Rope Sausage | 139 | |
| Fish | 194 | |
| Butterfly Shrimp | 187 | |
| Hot Dog | 148 | |
| Cajun Boiled Peanuts | 178 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Kitchen Sanitizer Bucketx3 | 100 | SK2 | |||
| Three Compartment SInk | 200 | SK2 |
| 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 | Sanitizer concentration in three sanitizer buckets in food prep area observed not to reach the required concentration of 150ppm for quat sanitizer. Sanitizer concentration observed with reach 100ppm with inspector and firm test strips. | PIC voluntarily replaced sanitizer in sanitizer bucket. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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