| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 12/14/2023 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Deli prep cooler | 34 |
| Deli reach in cooler | 38 |
| Retail reach in cooler | 35 |
| Walk in cooler | 36 |
| Description | Temperature | State Of Food |
|---|---|---|
| Chicken Tenders | 158 | |
| Hamburger | 148 | |
| Cheese Stick | 172 | |
| Chicken Sandwich | 164 | |
| Chopped peppers | 34 | |
| Chopped Onions | 36 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3-compartment sink | 150-175 | SuperSan |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 14 Food contact surfaces; clean and sanitized | in | 0 | |||
| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined | out | Quaternary-based sanitizer solution pulled from the automatic sanitizer dispenser tested at 150-175ppm | Priority Foundation (PF) | 0 | |
| 44,45 Utensils and equipment | in | 0 | |||
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips | in | 0 | |||
| 44,45 0080-04-09-.04(5)(a)4 Warewashing equipment shall be cleaned before use, to prevent recontamination, and at least every 24 hours if used. | out | Observed black organic build-up in all basins of the 3-compartment sink and inside wash solution dispenser | Core (C) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 6 | 94 | 94 | |||||||||||||||||||||||||
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