| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 02/26/2024 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Hot Box | 190F |
| Deli Pizza Prep Table | 35F |
| Deli Refrigerator | |
| Retail Deli Sandwich Cooler | 34F |
| Backroom Deli Cooler | 40F |
| Walk in Cooler | 36F |
| Description | Temperature | State Of Food |
|---|---|---|
| Cheeseburger | 165F | |
| Potato Wedges | 167F | |
| Pizza Pocket | 193F | |
| Pizza | 139F | |
| Onion Slices | 41F | |
| Shredded Pizza Cheese | 41F | |
| Sausage Crumbles | 36F | |
| Hot Dog | 40F |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 compartment sink | Bleach |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 14 Food contact surfaces; clean and sanitized | in | 0 | |||
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. | out | Observed the bulk ice machine ice deflector shield to be soiled with a black substance along edge of shield next to ice. | Priority Foundation (PF) | 0 | |
| 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 deli food product, in deli prep table cooler, past the date mark discard date. Food products: 2 zip loc bags of sliced bologna with a date mark of 2/14, expired 2/20, ham chunks with a 2/19, expired 2/25, and deli ham slices date marked 2/15, expired 2/21. | Food products were voluntarily discarded during inspection. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 8 | 92 | 92 | |||||||||||||||||||||||||
|
||||||||||||||||||||||||||||