| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 03/27/2023 | High Risk Food Retail | No | No |
| Description | Temperature |
|---|---|
| Walk-In Cooler | 35 |
| Retail Cooler | 37 |
| Retail Cooler 2 | 36 |
| Retail Cooler 3 | 36 |
| Description | Temperature | State Of Food |
|---|---|---|
| Cut Cantaloupe | 40 | |
| Cut Watermelon | 39 | |
| Cut Honeydew | 40 | |
| Cut Vegetable Plate | 41 | |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Three Compartment Sink | 300 | KayQuat II | 70 | ||
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 08 Adequate handwashing sinks properly supplied and accessible | in | 0 | |||
| 08 0080-04-09-.05(2)(b)2 Handwashing sink, hot water at least 100F; metered faucets run in 15seconds | out | The produce hand washing sink ran continuously for 90 seconds and reached a maximum temp of 76 with probe thermometer | Priority Foundation (PF) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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