Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
---|---|---|---|---|---|---|
01/09/2024 | High Risk Food Retail | Yes | Yes |
Description | Temperature |
---|---|
Walk in Cooler | 35 |
Deli Reach in Freezer | 5 |
Deli Reach in Cooler | 38 |
Hot Box | 150 |
Chest Freezer | -11 |
Description | Temperature | State Of Food |
---|---|---|
Bacon Cheese Burger | 154 | |
Hamburger | 149 | |
Cheese Slices | 34 |
Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
---|---|---|---|---|---|
3-Compartment Sink | 300 | Steramine |
Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
---|---|---|---|---|---|
19,20 safe temperature holding | in | 0 | |||
19,20 19 Hot holding temperature | in | 0 | |||
19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods | out | Chicken sandwich in the hot box tempted at 117F with state calibrated thermometer. *** Jalapeno Poppers stored in the hot box tempted at 124F with state calibrated thermometer. | Items were voluntarily discarded. | Priority (P) | 0 |
Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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