Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
---|---|---|---|---|---|---|
11/27/2023 | High Risk Food Retail | Yes | Yes |
Description | Temperature |
---|---|
Walk in cooler | 35 |
Sandwich cooler | 36 |
prep cooler | 35 |
milk cooler | 36 |
upright cooler deli | 36 |
upright freezer deil | -9 |
Description | Temperature | State Of Food |
---|---|---|
Chicken thigh | 178 | |
potato wedge | 138 | |
chicken tender | 137 | |
chicken breast | 184 | |
sliced tomato | 39 | |
sliced bologna | 39 | |
mac & cheese | 164 | |
jambalaya | 145 | |
boiled peanuts | 169 | |
pork tenderloin | 46 |
Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
---|---|---|---|---|---|
ware wash sink | 200 | Steramine | 84 |
Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
---|---|---|---|---|---|
34 Food Properly labeled | in | 0 | |||
34 0080-04-09-.03(6)(b) Food Label (common name, ingredient list, allergens, quantity, name & address of manufacturer), bulk food card/sign/placard; exempt for bulk unpackaged foods portioned to co... | out | Store bagged ice observed not to be properly labeled with store name and address. | Priority Foundation (PF) | 1 | |
44,45 Utensils and equipment | in | 0 | |||
44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used | in | 0 | |||
44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable | out | Unfinished wood shelf observed at chicken display window where food utensils are placed, and food items are packaged for customers. Surface should be covered or sealed to be easily cleanable. | Priority (P) | 0 |
Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
100 | 3 | 97 | 97 | |||||||||||||||||||||||||
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