| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 11/15/2023 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Sub station prep table | 32 |
| Roller grill reach in cooler | 40 |
| Pizza prep table | 39 |
| Raw chicken prep table | 39 |
| Retail reach in cooler | 32 |
| Retail walk in cooler | 34 |
| Description | Temperature | State Of Food |
|---|---|---|
| ham | 35 | |
| hot dogs | 41 | |
| pizza toppings | 38 | |
| raw tenders | 39 | |
| store made salad | 36 | |
| premade tuna salad | 34 | |
| pizza | 136 | |
| burrito | 138 | |
| tornado | 137 | |
| reheated chili | 148 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3-bay sink | 200 | Formula 200 |
| 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 | Chicken legs probed with calibrated thermometer at 115 - 127 F, should be maintained at 135 or above. | Out of temperature chicken legs removed for disposal during inspection. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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