| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 03/15/2024 | High Risk Food Retail | No | No |
| Description | Temperature |
|---|---|
| Retail Cooler | 39 |
| Bunker Case | 37 |
| Description | Temperature | State Of Food |
|---|---|---|
| Grapes | 35 | |
| Pineapple | 41 | |
| Watermelon | 35 | |
| Pico de Gallo | 39 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Three-Compartment Sink | KayQuat II |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 16,17,18 cooking, reheating, cooling | in | 0 | |||
| 16,17,18 18 Cooling time and temperature | in | 0 | |||
| 16,17,18 0080-04-09-.03(5)(a)4(i) Cooling must occur within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F or less. | out | Fruit is not allowed to cool down after it is cut (PIC demonstrated and explained to the inspector that fruit is placed in the retail coolers immediately after cut and labeled). | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 5 | 95 | 95 | |||||||||||||||||||||||||
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