Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
---|---|---|---|---|---|---|
05/06/2024 | High Risk Food Retail | Yes | Yes |
Description | Temperature |
---|---|
Deli Prep Cooler | 38 F |
Stand up Freezer | 0 F |
Stand up Refrigerator | 38 F |
Description | Temperature | State Of Food |
---|---|---|
Hot Dogs | 171 F | |
Chili | 168 F | |
Sliced ham | 40 F | |
Sliced Turkey | 40 F | |
Sliced Bologna | 33 F | |
Hamburger | 185 F | |
Sliced Tomatoes | 41 F |
Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
---|---|---|---|---|---|
3 Compartment Sink | Member's Mark | Not Set up |
Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
---|---|---|---|---|---|
21,22 Date & Time for food safety | in | 0 | |||
21,22 21 Date Marking and Disposition | in | 0 | |||
21,22 0080-04-09-.03(5)(a)7 Date Marking; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, ... | out | Observed BBQ not properly date marked at time of inspection. | PIC corrected at time of inpsection. | Priority (P) | 0 |
Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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