| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 04/04/2024 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| small cold holding unit @ food service | 43.2 |
| Makeshift @ food service | 39.8 |
| Standing Cold holding Unit #1 @ food service | 43.1 |
| Standing Cold Freezer @ food service | 10.7 |
| Walk in Cold holding unit | 40.5 |
| Walk in Freezer | 1.5 |
| Pick up Walk in Cold holding unit | 36.6 |
| Pick up Walk in freezer | 3.6 |
| Description | Temperature | State Of Food |
|---|---|---|
| pasta @ standing cold holding unit | 41 | |
| pepperoni @ makeshift | 40 | |
| grilled chicken @ makeshift | 39 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Three compartment sink | not set up | Quat Sanitizer | |||
| Automatic Dish Machine | 163.3 |
| 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 | The underside of the cutting board had excessive dried food residues and build up. | Person in charge removed the cutting board for washing rinsing and sanitizing during the inspection. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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