| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 03/25/2024 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Deli Prep Cooler | 38 F |
| Walk in Cooler | 34 F |
| Stand up Freezer | -8 F |
| Description | Temperature | State Of Food |
|---|---|---|
| Sausage Patty | 142 F | |
| Sausage Patty | 211 F | |
| BBQ | 136 F | |
| Chili | 136 F | |
| Sliced Bologna | 40 F | |
| Green Peppers | 40 F | |
| Sliced Ham | 41 F | |
| Chicken Breast | 143 F |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 Compartment Sink | Signet SK2 |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 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 vegetable chopper stored clean on drying rack and it had dried food residue on the blades, not properly cleaned after used. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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