| 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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