Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
---|---|---|---|---|---|---|
03/20/2024 | High Risk Food Retail | Yes | Yes |
Description | Temperature |
---|---|
Dippin dots chest | -11 |
Sandwich prep cooler | 35 |
Pizza prep cooler | 39 |
Undercounter freezer | 2 |
Walk in cooler - prep | 41 |
Walk in freezer | 2 |
Deli sandwich case | 41 |
Prepackaged grab n go cooler - not in use | |
Walk in cooler - beer cave | 37 |
Walk in cooler - milk products | 39 |
Walk in cooler - canned beverages | 38 |
Retail freezer | 6 |
Novelty chest | -1 |
Description | Temperature | State Of Food |
---|---|---|
Sliced tomato - prep line | 38 | |
Cut lettuce | 39 | |
Sliced bell pepper | 37 | |
Pizza cheese | 40 | |
Sausage patty | 147 | |
Sliced tomato - walk in prep cooler | 35 | |
Sliced ham | 36 | |
Taquito | 111 | |
Hot dog 1 | 112 | |
Hot dog 2 | 111 | |
Hot dog 3 | 112 | |
Hot dog 4 | 113 | |
Diced onion | 43 | |
Pickle coins | 42 |
Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
---|---|---|---|---|---|
3 compartment sink | 200 | ||||
Chlorine dishwasher | 50 |
Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
---|---|---|---|---|---|
08 Adequate handwashing sinks properly supplied and accessible | in | 0 | |||
08 0080-04-09-.05(2)(b)2 Handwashing sink, hot water at least 100F; metered faucets run in 15seconds | out | Observed hand wash sink in prep area taking more than one minute to reach 100 degrees F when temperature was taken with inspector's probe thermometer. | Priority Foundation (PF) | 0 | |
19,20 safe temperature holding | in | 0 | |||
19,20 19 Hot holding temperature | in | 0 | |||
19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods | out | Observed multiple roller grill items held below 135 degrees F when temperature was taken with inspector's probe thermometer. | PIC voluntarily disposed of all hot held temperature controlled foods that were below 135 degrees F. | 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 no test kits available to test concentration of the firm's chlorine dishwasher. Firm only had quaternary ammonia test strips available. | Priority Foundation (PF) | 0 |
Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
100 | 10 | 90 | 90 | |||||||||||||||||||||||||
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