| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 01/30/2024 | High Risk Food Retail | Yes | No |
| Description | Temperature |
|---|---|
| 2 drawer freezers | 13, -3 |
| 2 door coolers | 36, 27 |
| Walk in freezer | 1 |
| Walk in cooler | 36 |
| Hot hold for prep | 182 |
| Ice cream novelty freezer | -12 |
| Open air retail cooler | 36 |
| Creamer pit | 33 |
| Description | Temperature | State Of Food |
|---|---|---|
| Bacon | 155 | |
| Beef topping | 35 | |
| All beef hot dog (TILT) | 145 | |
| Southwest Chicken Tornado (TILT) | 135 | |
| Egg roll (TILT) | 124 | |
| Diced onion | 40 | |
| Cajun hot peanuts (TILT) | 121 | |
| Tuna salad sandwich (premade) | 36 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 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 | Observed date marking for creamers in retail cold holding area to have labels for 14 days; requirements state that cold holding for more than 7 days requires additional documentation such as a variance | Priority (P) | 0 | |
| 46 Non-food contact surfaces clean | in | 0 | |||
| 46 0080-04-09-.04(6)(a)1(iii) Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. | out | Observed dust build up on vents of cooling unit in walk in cooler | Core (C) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 5 | 95 | 95 | |||||||||||||||||||||||||
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