| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 02/27/2024 | High Risk Food Retail | No | Yes |
| Description | Temperature |
|---|---|
| Kitchen 2 Door Freezer 1 | -29 |
| Kitchen 2 Door Freezer 2 | -7 |
| Kitchen 1 Door Freezer | -9 |
| Kitchen 2 Door Cooler | 36 |
| Walk in Cooler | 28 |
| Retail Cooler | 34 |
| Retail Hot Box | 164 |
| Roller Grill | 149 |
| Novelty Freezer | -38 |
| Grab and Go Retail Cooler | 33 |
| Description | Temperature | State Of Food |
|---|---|---|
| Bacon Bits | 39 | |
| Sliced Pepperoni | 40 | |
| Beef Hot Dog | 147 | |
| Taquito | 146 | |
| Sausage Biscuit | 137 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Wiping Bucket | 400 | Diversey Final Step | 78 |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 06,07 Hand Hygiene | in | 0 | |||
| 06,07 6 Hands Clean and Properly washed | in | 0 | |||
| 06,07 0080-04-09-.02(3)(c) Wash hands immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles; donni... | out | Observed Kitchen Employee donning gloves without washing hands prior as per food code. | Priority (P) | 0 | |
| 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)8 Date Marking; Discard food after 7 days at 41F | out | Observed Opened containers of ham bits, cheddar cheese, shredded cheese, sliced mushrooms, all with no expiration dates on containers. | Priority (P) | 2 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 9 | 91 | 91 | |||||||||||||||||||||||||
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