Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
02/16/2024 High Risk Food Retail Yes No

Equipment Temperatures


Description Temperature
condiment cooler (pizza topping) 40
WIC 41
chest freezer 12
ice cream novelty case -14

Food Temperatures


Description Temperature State Of Food
chili 135
milk 41
eggs 40
bologna 37
polish sausage 38
nacho cheese sauce 123

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
3 compartment sink bleach

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
01 PIC present, Knowledgeable, Duties in 0
01 0080-04-09-.02(1)(c) Person in charge - Duties out Due to 3 priority violation PIC must maintain food safety and proper sanitation. Priority Foundation (PF) 1
08 Adequate handwashing sinks properly supplied and accessible in 0
08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices out no paper towel in unisex restroom Priority Foundation (PF) 0
13 Food separated and protected in 0
13 0080-04-09-.03(3)(b)1(i)(I) Raw animal foods must be kept separate from ready to eat foods at all times out Eggs stored over juices in the retail cooler. Priority (P) 0
14 Food contact surfaces; clean and sanitized in 0
14 0080-04-09-.04(6)(b)2 Cooking, baking equipment, and microwaves cleaning frequency; at least every 24 hours out Microwave has excessive food residue present on the inside. Priority Foundation (PF) 0
19,20 safe temperature holding in 0
19,20 19 Hot holding temperature in 0
19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods out Nacho cheese sauce 123F Priority (P) 0
35,36 Pests & contamination in 0
35,36 36 Contamination prevented during food preparation, storage or display in 0
35,36 0080-04-09-.03(3)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods out Open cans of nacho cheese sauce, chili, mushrooms, and black olives in the condiment cooler. Discussed with PIC that once the can is opened the contents will need to go in a container with a lid and then stored in the condiment cooler. 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 knives in the kitchen under the pizza oven had old food residue present. Core (C) 0
44,45 Utensils and equipment in 0
44,45 45 Warewashing facilities installed, maintained, and used; test strips in 0
44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. out no test strips for chlorine usage Priority Foundation (PF) 0
50 Toilet facilities; constructed, supplied, cleaned in 0
50 0080-04-09-.06(5)(h) Toilet room cleaning frequency out UNisex restroom need cleaning. Core (C) 0
51,52 Facilities in 0
51,52 52 Physical facilities installed, maintained, clean in 0
51,52 0080-04-09-.06(2)(a) Floors, walls and ceilings - Designed, constructed, and installed smooth and easily cleanable out ceiling tile damage in the kitchen area nd throughout the unisex restroom. In the unisex restroom holes in the walls and around the toilet area. Core (C) 3
51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary out The kitchen area need cleaning and organizing. Core (C) 0
51,52 0080-04-09-.06(5)(m) Maintenance tools such as brooms, mops, vacuum cleaners need to be properly stored; mops stored to air dry. out mops in the mop bucket in the restroom Core (C) 3
Total Score Violation Score Inspection Score Inspection %
100 33 67 67
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 5 40 88
Priority (P) 49 3 46 93
Priority Foundation (PF) 39 4 35 89