| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 03/13/2024 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| hot holding warmer | 137 |
| Subway coolers | 34,34 |
| WIC | 39,32 |
| WIF/ Outside | -03 |
| WIC/Retail | 37 |
| Grab & go Subway cooler | 34 |
| Grab & go warmer | 176-154 |
| Description | Temperature | State Of Food |
|---|---|---|
| green beans | 117 | |
| mashed potatoes | 114 | |
| roasted chicken ( subway) | 54 | |
| fried chicken | 156 | |
| sushi | 54 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 bay sink | 200 | Super Scan |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 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 | green beans in warmer @ 117 mashed potatoes @ 114 degrees ( all disposed) | Priority (P) | 0 | |
| 19,20 20 Cold holding temperature | in | 0 | |||
| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods | out | roasted chicken ( subway) @54 degrees prep packed sushi in retail cooler @ 54 degrees all disposed | Priority (P) | 0 | |
| 28,29 Safe Food & Water | in | 0 | |||
| 28,29 28 Water from approved source | in | Well test 1/08/2024 from Waypoint | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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