Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
11/14/2023 High Risk Food Retail No No

Equipment Temperatures


Description Temperature
Food warmer 140
2 door freezer 9
2 door cooler 32
ice cream case 9
2 door frozen food 4
WIC 36

Food Temperatures


Description Temperature State Of Food
raw chicken 38
eggs 41
lasanga 150
baked chicken 152
mash potatoes 135
rice 140
fried chicken wings 123
steak n gravy 140
black eyed peas 129
fried fish 129
fried chicken strips 113
cheeseburger 135

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
3 compartment sink bleach

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
14 Food contact surfaces; clean and sanitized in 0
14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature out Batter containers for fish and chicken need cleaning every 4 hours. Priority (P) 0
19,20 safe temperature holding in 0
19,20 19 Hot holding temperature in 0
19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods out Hot food in the food warmers need to remain at temperatures 135 or above. Several food items in the warmer did not reach the temperature. Priority (P) 0
35,36 Pests & contamination in 0
35,36 35 Insects, rodents, and animals not present in 0
35,36 0080-04-09-.06(5)(k) Controlling Pests including evidence of pests and eliminating their presence. out rodent dropping underneath drink station. Priority Foundation (PF) 0
Total Score Violation Score Inspection Score Inspection %
100 12 88 88
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 0 45 100
Priority (P) 49 2 47 95
Priority Foundation (PF) 39 1 38 97