| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 11/29/2023 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Walk in cooler deli | 36 |
| Walk in cooler meat | 34 |
| Walk in cooler dairy | 36 |
| Walk in cooler produce | 37 |
| Description | Temperature | State Of Food |
|---|---|---|
| Fried Chicken | 176 | |
| Potatoes | 145 | |
| Chili | 140 | |
| Ranch dressing | 50 | |
| French dressing | 49 | |
| Pizza sauce | 39 | |
| Sliced celery | 38 | |
| Sushi Roll | 38 | |
| Shrimp | 35 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 comp sink deli | 200 | Kay Quat | |||
| 3 comp sink meat | Kay Quat | ||||
| 3 comp sink produce | 200 | Kay Quat |
| 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 | Observed bottles of dressings on salad bar above 41F. Ranch 50F French 49F taken with state calibrated thermometer. | removed | Priority (P) | 1 |
| 51,52 Facilities | in | 0 | |||
| 51,52 52 Physical facilities installed, maintained, clean | in | 0 | |||
| 51,52 0080-04-09-.06(5)(a) Maintained in good repair | out | Observed large accumulation of ice build up in walk in freezer. Water pooling on floor in deli around proofer draining under shelving. | Core (C) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 6 | 94 | 94 | |||||||||||||||||||||||||
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