| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 01/22/2024 | High Risk Food Retail | No | No |
| Description | Temperature |
|---|---|
| Upright freezers | 8, -2 |
| Sandwich prep cooler | 41 |
| Pizza prep cooler | 40 |
| Walk in cooler | 41 |
| Retail reach in coolers (tea, juice, milk) | 38, 38 |
| Ice cream novelty freezer | -18 |
| Kitchen chest freezers | -1, -1 |
| Retail chest freezer | -12 |
| Retail RTE cooler | 38 |
| Hot holding (not in use) |
| Description | Temperature | State Of Food |
|---|---|---|
| Sausage topping | 40 | |
| Diced onion | 39 | |
| Sliced tomatoes | 39 | |
| Sliced turkey | 38 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Bleach water can | 100 | GV low splash bleach |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 01 PIC present, Knowledgeable, Duties | in | 0 | |||
| 01 0080-04-09-.02(1)(b) Demonstration of knowledge | out | Observed PIC did not have food safety knowledge such as cooking & holding temperatures and sanitizer concentration. | Discussed food safety with PIC and provided TDA Food Guide. Kitchen manager not present | Priority Foundation (PF) | 0 |
| 24,25 Chemical hazards | in | 0 | |||
| 24,25 25 Chemicals identified, stored, and used | in | 0 | |||
| 24,25 0080-04-09-.07(2)(b) Chemicals used according to law; pesticide shall be applied only by an certified applicator. | out | Observed Great Value Low Splash bleach used for sanitizing food contact surfaces. Bleach used for sanitized water solution must be plain bleach, with no added scents or low-splash agents | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 10 | 90 | 90 | |||||||||||||||||||||||||
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