| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 03/05/2024 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Makeshift @ food service | 59.3 |
| Chest Freezer @ retail | 5.6 |
| Walk in Cold holding | 41.3 |
| Ice cream #1 freezer @ retail | 6.0 |
| Display Food service | 41.7 |
| Description | Temperature | State Of Food |
|---|---|---|
| deli meat ham @ deli display | 41 | |
| deli meat turkey @ deli display | 41 | |
| deli meat bolonga @ deli display | 40 | |
| chili @ reheating @ 30 | 98 | |
| sausage @ 10 mins cooling | 71 | |
| eggs to order @ cooking | 157 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Three compartment sink | not set up | Bleach |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 19,20 safe temperature holding | in | 0 | |||
| 19,20 20 Cold holding temperature | in | 0 | |||
| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods | out | Mayo, cole slaw, potato salad, chopped lettuce and tomatoes at the makeshift unit were observed to have internal temperature of 50-54 degrees F. | Person in charge voluntary discarded all the food referenced in the violation in the trash during the inspection. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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