Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
---|---|---|---|---|---|---|
04/26/2024 | High Risk Food Retail | Yes | No |
Description | Temperature |
---|---|
Walk-in Cooler | 48 |
Cutting Room | 52 |
Retail Coolers | 41 |
Description | Temperature | State Of Food |
---|---|---|
Cut cantaloupe - on prep table un packaged | 56 | |
Cut brussell sprouts - on prep table un packaged | 50 | |
Cut onions - on prep table un packaged | 51 | |
Cut watermelon 1 WIC | 46 | |
Cut watermelon 2 WIC | 47 | |
Cut watermelon 3 WIC | 45 | |
Cut watermelon 4 WIC | 45 | |
Cut honey dew melon 1 WIC | 46 | |
Cut honey dew melon 2 WIC | 47 |
Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
---|---|---|---|---|---|
Spray bottle | 200 | Kay quat II |
Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
---|---|---|---|---|---|
19,20 safe temperature holding | in | 0 | |||
19,20 20 Cold holding temperature | in | 0 | |||
19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods | out | Observed multiple pounds of cut watermelon and cut honey dew melon in walk in cooler stored above 41 degrees F when temperature was taken with inspector's probe thermometer. | PIC voluntarily discarded all cut fruit that was held above 41 degrees F. | Priority (P) | 0 |
Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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