| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 05/24/2024 | High Risk Food Retail | Yes | No |
| Description | Temperature |
|---|---|
| Food Prep Cooler | 39 |
| Upright Prep Cooler #1 | 38 |
| Upright Prep Cooler #2 | 39 |
| Upright Freezer #1 | -9 |
| Upright Freezer #2 | -26 |
| Description | Temperature | State Of Food |
|---|---|---|
| Meatballs | 145 | |
| Sliced Tomatoes | 41 | |
| Banana Pepper | 39 | |
| Chicken Strips | 40 | |
| Tuna Salad | 41 | |
| Sliced Turkey | 40 | |
| Sliced Ham | 41 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Three Compartment Sink | 200 | Super San |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 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 | Rotisserie chicken and steak portions located in the front prep station temped at 49-52 degrees. Item temperatures were checked using TDA verified probe thermometer. | PIC discarded approximately 12 portions of the food items that were out of temp at the time of inspection. | Priority (P) | 1 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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