| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 11/16/2023 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Food Court Walk-in Cooler | 34F |
| Food Court Prep Freezer | -1F |
| Food Court Prep Table | 39F |
| Produce Walk-in Cooler | 34F |
| Meat/Chicken/Seafood Walk-in Freezer | 31F |
| Bakery Walk-in Cooler | 37F |
| Bakery Walk-in Freezer | -3F |
| Main Walk-in Cooler | 39F |
| Main Walk-in Freezer | -1 to 14F |
| Main Walk-in Freezer 2 | -5 to -1F |
| Retail Bunker Freezers | 10 to 12F |
| Retail Bunker Coolers | 35 to 38F |
| Pizza Hot Box | 181F |
| Description | Temperature | State Of Food |
|---|---|---|
| Shredded Cheese | 42F | |
| Parmesan Shredded Cheese | 42F | |
| Strawberry Jam Topping | 41F | |
| Rotisserie Chicken | 150F | |
| Rotisserie Chicken 2 | 168F | |
| Rotisserie Chicken 3 | 165F | |
| Ribs | 149F | |
| Fried Wings | 160F |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 Compartment Sink (Food Prep) | 250 | Kay Quat 2 | |||
| Sanitizer Bucket (Food Prep) | 50 | Kay Quat 2 | |||
| Sanitizer Bucket (Bakery) | 350 | Kay Quat 2 | |||
| Sanitizer Bucket (Deli) | 200 | Kay Quat 2 | |||
| Sanitizer Bucket (Meat) | 150 | Kay Quat 2 | |||
| 3 Compartment Sink (Meat) | 150 | Kay Quat 2 |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 14 Food contact surfaces; clean and sanitized | in | 0 | |||
| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions | out | Observed low sanitizer inside the food preparation area. 50ppm | Bucket was dumped and replaced with acceptable ppm. sanitizer. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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