| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 05/15/2023 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Roller grill | 164F |
| Pizza Prep Cooler | 37F |
| WI Cooler | 35F |
| WI Freezer | -1F |
| Grab N Go | 38F |
| Snack Attack Cooler | 37F |
| Retail Milk/ Shell Egg Cooler | 34F |
| Blue Bunny Ice Cream Chest Freezer | -13F |
| Description | Temperature | State Of Food |
|---|---|---|
| Hotdog | 148F | |
| Roller Bite | 155F | |
| Hard Boiled Eggs | 38F, 38F | |
| Hotdogs | 39F, 38F | |
| Fried Chicken | 40F, 39F | |
| Sausage Topping | 40F | |
| Beef Topping | 42F |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Three-Compartment Sinks | 200 | AP-SAN | 91F |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 21,22 Date & Time for food safety | in | 0 | |||
| 21,22 21 Date Marking and Disposition | in | 0 | |||
| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F | out | Observed in the walk in cooler TCS ready to eat foods including hard boiled eggs, and fried chicken, without date marking information. | Observed PIC voluntarily discarded the products. | Priority (P) | 0 |
| 37 Personal Cleanliness | in | 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 | Observed in the kitchen an employee with long hair on the head in active food prep without hair restraint. | Observed the employee donned a hair net. | Core (C) | 1 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 5 | 95 | 95 | |||||||||||||||||||||||||
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