| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 10/24/2023 | High Risk Food Retail | Yes | No |
| Description | Temperature |
|---|---|
| WIF | 4 |
| WIC | 38 |
| 2 door freezer | 7 |
| 1 door freezer | 23 |
| cold zone grab n go | 39 |
| hot zone grab n go | 152, 163 |
| hot dog grill | 174 |
| pizza warmer | 135 |
| cream machine | 48 |
| ice cream novelty case | 1 |
| front cooler-behind register | 46 |
| WIC-beverage | 38 |
| Description | Temperature | State Of Food |
|---|---|---|
| cheddar wurst hot | 156 | |
| cheddar beer wurst | 159 | |
| jalapeno cheddar hot dog | 164 | |
| cheesey pepper jack tornado | 150 | |
| spicy sausage egg and cheese tornado | 136 | |
| ranchero steak n cheese tornado | 148 | |
| home style chicken sand wich | 136 | |
| pizza slice pepperoni | 136 | |
| milk | 41 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 compartment sink | sanitizer plus |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 14 Food contact surfaces; clean and sanitized | in | 0 | |||
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. | out | The ice machine in the back near the 3-compartment sink had organic white and pink matter inside. The cappuccino chutes inside are dirty and need cleaning. | Priority Foundation (PF) | 1 | |
| 19,20 safe temperature holding | in | 0 | |||
| 19,20 20 Cold holding temperature | in | 0 | |||
| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods | out | self serve creamer 45F | Priority (P) | 1 | |
| 21,22 Date & Time for food safety | in | 0 | |||
| 21,22 21 Date Marking and Disposition | in | 0 | |||
| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F | out | bags of cream in cream machine were out of date 10/20/23. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 12 | 88 | 88 | |||||||||||||||||||||||||
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