| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 05/08/2024 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| General Walk In Freezer #1 | -2 |
| General Walk In Freezer #2 | -7 |
| Dairy Walk In Cooler | 30 |
| Retail Display | 33.1 |
| Bakery Walk In Cooler | 37.7 |
| Pizza Prep | 34 |
| Upright Pizza Freezer | 2 |
| Food Service Walk In Cooler | 32 |
| Deli Retail Cooler | 33 |
| Meat Walk In Cooler | 27 |
| Bakery Walk In Freezer | -2 |
| Produce Walk In Cooler | 40 |
| Description | Temperature | State Of Food |
|---|---|---|
| Turkey/Cheese Sliced | 38 | |
| Chicken Bake | 39 | |
| Pepperoni Pizza | 211 | |
| Cheese Pizza | 154 | |
| Chicken Bake | 183 | |
| Soft Serve Mix | 35 | |
| Hot Dog | 179 | |
| Meat Loaf | 43 | |
| Shredded Chicken | 37 | |
| Pork Ribs | 159 | |
| Rotisserie Chicken | 149 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Three Compartment Sink Food Service | 200 | Kay Quat | |||
| Three Compartment Sink Meat | 200 | Kay Quat | |||
| Three Compartment Sink Chicken Room | 200 | Kay Quat | |||
| Three Compartment Sink Bakery | 300 | Kay Quat | |||
| Auto Dish Machine | Water | 162.5 | |||
| Sanitizer Bucket Meat | 200 | Kay Quat |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 13 Food separated and protected | in | 0 | |||
| 13 0080-04-09-.03(3)(b)1(i)(I) Raw animal foods must be kept separate from ready to eat foods at all times | out | Observed pallets of raw shell eggs stored above a pallet of hot dogs and pallet of milk in the dairy walk-in cooler. | Items were relocated at the time of inspection. | Priority (P) | 0 |
| 14 Food contact surfaces; clean and sanitized | in | 0 | |||
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature | out | Observed metal rotisserie chicken skewers with food debris from prior use in the chicken prep room stored as clean hanging on the skewer storage rack. | Employee removed skewers from rack and placed in wash bay to be recleaned and sanitized during inspection. | 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(5)(a)4 Warewashing equipment shall be cleaned before use, to prevent recontamination, and at least every 24 hours if used. | out | Observed built up food debris on the upper spray bars inside the auto dish machine located in the pizza prep area. | Core (C) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 10 | 90 | 90 | |||||||||||||||||||||||||
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