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 | |||||||||||||||||||||||||
|