Inspection

Food Safety Retail Inspection

Inspection details


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

Equipment Temperatures


Description Temperature
uce cream freezer -15
warmer 168
walkin cooler 35
freezer kittchen -22
deli case 36
prep cooler

Food Temperatures


Description Temperature State Of Food
milk 38
tuna salad 40
crispito 144
potato wedges 148
munchers 145
breakafst meat and bisucit 141
mashed potatoes 135
SHREDDED PIZZA CHEESE 36
SAUSAGE PATTIES COOKED 53
SLICED TOMATOES 35

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
three bay 50 clorox 65

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
21,22 Date & Time for food safety in 0
21,22 21 Date Marking and Disposition in 0
21,22 0080-04-09-.03(5)(a)7 Date Marking; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, ... out store made tuna, no datemarking** not all deli meats such as ham and end pieces has no datemarking. 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(2)(b)5 Outer Openings - Protected out fan in kitchen gap, not rodent proof. Core (C) 0
40,41 Utensils in 0
40,41 41 Utensils, equipment, and linens; stored, dried, and handled in 0
40,41 0080-04-09-.04(9)(d)1 Cleaned and sanitized utensils are handled, displayed, or dispensed to protect from contamination of food out NOT ALL PANS ON STORGE SHELVES ARE INVERTED TO PREVNET CONTAMINATION Core (C) 0
Total Score Violation Score Inspection Score Inspection %
100 10 90 90
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 2 43 95
Priority (P) 49 1 48 97
Priority Foundation (PF) 39 0 39 100