Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
02/15/2024 High Risk Food Retail Yes No

Equipment Temperatures


Description Temperature
Walk in cold holding unit 43.2
TCS cold holding case @ retail 40.4
TCS closed door retail cold holding case 38.7

Food Temperatures


Description Temperature State Of Food
cut watermelon @ walk in cold holding 37
cut Honey dew melon @ walk in cold holding 38
cut cantaloupe @ walk in cold holding 38

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
Three compartment sink not set up Kay Quat II

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
40,41 Utensils in 0
40,41 41 Utensils, equipment, and linens; stored, dried, and handled in 0
40,41 0080-04-09-.04(9)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining out Vegetable chopped push plate and blades were observed to be wet stacked in the storage unit below the preparation table. Core (C) 0
44,45 Utensils and equipment in 0
44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used in 0
44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable out Large, white and small green cutting boards in the food preparation area were observed to be heavy scored. Person in charge voluntary removed and discarded these cutting boards in the trash. Priority (P) 1
Total Score Violation Score Inspection Score Inspection %
100 4 96 96
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 1 44 97
Priority (P) 49 1 48 97
Priority Foundation (PF) 39 0 39 100