| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 02/26/2024 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Retail cooler | 41 |
| Upright cooler | 40 |
| Upright freezer 1 | 4 |
| Upright freezer 2 | 7 |
| Walk in cooler - coming out of defrost | 42 |
| Novelty chest 1 | 2 |
| Novelty chest 2 | -11 |
| Novelty chest 3 | -3 |
| Description | Temperature | State Of Food |
|---|---|---|
| Breakfast sandwich 1 | 120 | |
| Breakfast sandwich 2 | 122 | |
| Breakfast sandwich 3 | 130 | |
| Breakfast sandwich 4 | 119 | |
| Breakfast sandwich 5 | 128 | |
| Breakfast sandwich 6 | 136 | |
| Breakfast burrito | 143 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 01 PIC present, Knowledgeable, Duties | in | 0 | |||
| 01 0080-04-09-.02(1)(b) Demonstration of knowledge | out | PIC was unable to demonstrate knowledge of proper ware washing procedure (stated firm washes with bleach, then rinses and sanitizes with soap, then air dries dishes; proper procedure is washing with soap, then rinsing with plain water, then sanitizing with bleach water, then air drying). | Priority Foundation (PF) | 0 | |
| 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 | Observed multiple hot held breakfast sandwiches held below 135 degrees F when temperature was taken with inspector's probe thermometer. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 9 | 91 | 91 | |||||||||||||||||||||||||
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