| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 03/04/2024 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| retail condiment cooler | 38 |
| retail refrigerator | 39 |
| retail top freezer refrigerator | 14 |
| chest freezer | 5,8 |
| walk in cooler | 38 |
| retail dairy cooler | 38 |
| Description | Temperature | State Of Food |
|---|---|---|
| corn dog | 138 | |
| chicken tenders | 136 | |
| cheese burger | 138 | |
| hamburger patty in steam table pan | 140 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 bay sinks with drain area | 50 | bleach |
| 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 | Deli meat slicer red dry organic matter on areas of slicer- must be cleaned and sanitized every 4 hours. | Priority (P) | 0 | |
| 33 Thermometers provided and accurate | in | 0 | |||
| 33 0080-04-09-.04(3)(b)2 Probe thermometer shall be readily accessible to check food temperatures | out | No calibratable thermometer found for employee to monitor temperatures of food when cooking. | Priority Foundation (PF) | 1 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 5 | 95 | 95 | |||||||||||||||||||||||||
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