| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 04/02/2024 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Prep cooler | 39 |
| One door cooler | 40 |
| Grab N' Go | 39 |
| 2 door cooler | 40 |
| 2 Door freezer | 3 |
| WIC | 40 |
| WIF | 6 |
| Description | Temperature | State Of Food |
|---|---|---|
| Chicken tender | 155 | |
| Hot dog | 141 | |
| Chili cheese sauce | 139 | |
| Nacho cheese sauce | 134 | |
| Shredded Cheese | 39 | |
| Burger patties | 36 | |
| Diced onion | 35 | |
| Sauerkraut | 36 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 Compartment sink |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 16,17,18 cooking, reheating, cooling | in | 0 | |||
| 16,17,18 17 Reheating procedures for hot holding | in | 0 | |||
| 16,17,18 0080-04-09-.03(4)(c)3 Reheated for Hot holding -Commercially processed (135F) | out | ** Employee observed reheated commercially processed chicken tender and placed it in the warmer without checking the cooking temperature. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 5 | 95 | 95 | |||||||||||||||||||||||||
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