Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
03/20/2024 High Risk Food Retail No Yes

Equipment Temperatures


Description Temperature
Make Unit 34
Sandwich Unit 38
Walk-in Cooler 39

Food Temperatures


Description Temperature State Of Food
Diced Peppers 38
Sausage Crumbles 34
Sliced Pickles 43

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
Sanitizer Bucket 400 JemSan

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
08 Adequate handwashing sinks properly supplied and accessible in 0
08 0080-04-09-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times out Door on frame observed between handwashing sink in food prep area and room adjacent to food prep area where three compartment sink is located. Door is propped open but is still a barrier to handwashing. Priority Foundation (PF) 0
33 Thermometers provided and accurate in 0
33 0080-04-09-.04(3)(b)2 Probe thermometer shall be readily accessible to check food temperatures out Firm observed with probe thermometer without the means to calibrate thermometer. Thermometer has a temperature range between 120F and 220F but does not have a pot to boil water. Priority Foundation (PF) 0
Total Score Violation Score Inspection Score Inspection %
100 5 95 95
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 0 45 100
Priority (P) 49 0 49 100
Priority Foundation (PF) 39 2 37 94