Inspection

Food Safety Retail Inspection

Inspection details


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

Equipment Temperatures


Description Temperature
warmer 138
condiment cooler 38
walk in cooler 36
walk in freezer 5
retail dairy cooler 38

Food Temperatures


Description Temperature State Of Food
cooking hamburger 165
pizza slice 135
cheese burger 135
ham & cheese 135

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
3 compartment sinks with drain area 200 multi quat 78

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
37 Personal Cleanliness in 0
37 0080-04-09-.02(3)(g) Food employees shall not wear jewelry on their arms and hands while preparing food; except plain band; including medical information jewelry out employees preparing food jewelry on arms and hands. Core (C) 0
37 0080-04-09-.02(4)(c) Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair while working with exposed food. out No hat or hair net worn by employees preparing food in kitchen. Core (C) 0
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)(d)1 Cleaned and sanitized utensils are handled, displayed, or dispensed to protect from contamination of food out kitchen- clean containers not stored inverted on shelves in kitchen, 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(2)(b)6 Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance out kitchen- shelves used for storing containers for food the shelves not sealed/easy cleanable. Core (C) 0
Total Score Violation Score Inspection Score Inspection %
100 5 95 95
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 4 41 91
Priority (P) 49 0 49 100
Priority Foundation (PF) 39 0 39 100