| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 02/21/2024 | High Risk Food Retail | No | No |
| Description | Temperature |
|---|---|
| Kitchen Hot Hold Cabinet | 155F |
| Kitchen Freezer | -5F |
| Kitchen Walk-in Cooler | 37F |
| Kitchen Prep Table | 37F |
| Retail Walk-in Cooler | 35F |
| Retail Dairy Cooler | 38F |
| Condiment Cooler | 31F |
| Back storage chest freezer | -1F |
| Retail Novelty Ice Cream Freezer | -4F |
| Retail TCS Sandwich Hot Box | 165F |
| Retail TCS Hot Box | 155F |
| 1 Door Pizza Freezer | -4F |
| Steam Table for gravy | 190F |
| Prep Drawer | 35F |
| Description | Temperature | State Of Food |
|---|---|---|
| Country Ham | 145F | |
| Brown Gravy | 168F | |
| Shredded Pork | 175F | |
| Homemade Nacho Cheese Sauce | 195F | |
| Scrambled Eggs | 170F |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Commerical Chlorine Dishwasher | 50 | Chlorine | |||
| Kitchen Sanitizer Bucket | 00 | QA Sanitizer | |||
| Kitchen Sanitizer Bucket 2 | 200 | QA Sanitizer | |||
| Kitchen Sanitize Bucket 3 | 200 | QA Sanitizer | |||
| Kitchen 3 Compartment Sink | 200 | QA Sanitizer | 75F |
| 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 sanitizer bucket kept under kitchen counter to be 00ppm when testing solution with firms and inspectors test strips. | Inspector spoke to sanitizer calibration and removing and renewing sanitizer throughout the day. Best Practice would be to change sanitizer every 4 hours to insure accuracy. | Priority (P) | 1 |
| 40,41 Utensils | in | 0 | |||
| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled | in | 0 | |||
| 40,41 0080-04-09-.04(9)(d)1 Cleaned and sanitized utensils are handled, displayed, or dispensed to protect from contamination of food | out | Observed residue encrusted serving spoons/ladles stored clean on dirty 'drying shelf' making equipment open to contamination. | Core (C) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 6 | 94 | 94 | |||||||||||||||||||||||||
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