Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
---|---|---|---|---|---|---|
02/13/2024 | High Risk Food Retail | No | No |
Description | Temperature |
---|---|
Display Cooler | 31 and 35F |
Juice Cooler | 34F |
Prep Cooler | 35F |
3 Door Freezer | -5F |
2 Door Cooler | 34F |
Walk-in Cooler | 34F |
2 Door Freezer | -9F |
Description | Temperature | State Of Food |
---|---|---|
Meat Balls | 165F | |
Cubed Chicken | 38F | |
Tuna | 38F | |
Sliced Tomatoes | 40F | |
Sliced Onions | 38F | |
Green Peppers | 36F |
Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
---|---|---|---|---|---|
Knife Block | 100 | Clorox | |||
3 Compartment Sink | 200 | Super San | |||
Sanitizer Bucket | 100 | Super San | |||
Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
---|---|---|---|---|---|
14 Food contact surfaces; clean and sanitized | in | 0 | |||
14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions | out | Observed that sanitizer bucket registered at 100 ppm using inspectors and firms quat test strips. | Firm remade sanitizer and retested at 200 ppm. | Priority (P) | 0 |
44,45 Utensils and equipment | in | 0 | |||
44,45 45 Warewashing facilities installed, maintained, and used; test strips | in | 0 | |||
44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. | out | Observed firm has 2 types of sanitizer use (Quat Ammonia and Chlorine). Firm has out of date test strips for Chlorine 2/12/2024. Date of Inspection: 2/13/2024. | Priority Foundation (PF) | 0 |
Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
100 | 6 | 94 | 94 | |||||||||||||||||||||||||
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