| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 03/08/2024 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Back 2 Door Prep Cooler | 37F |
| Back 2 Door Prep Freezer | 3F |
| Back Prep Table | 35F |
| Retail TCS Cooler | 35F |
| Walk-in Cooler | 37F |
| Description | Temperature | State Of Food |
|---|---|---|
| Hot Dog x 2 | 155 to 159F | |
| Hot Dog | 121F | |
| Tornado | 165F | |
| Nacho Cheese | 135F | |
| Chili | 155F | |
| Jalapeño Cheese | 136F |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 Compartment Sink Basin | 200 | Final Step | |||
| Sanitizer Bucket | 200 | Final Step | |||
| Sanitizer Bucket 2 | 200 | Final Step |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 14 Food contact surfaces; clean and sanitized | in | 0 | |||
| 14 0080-04-09-.04(6)(b)2 Cooking, baking equipment, and microwaves cleaning frequency; at least every 24 hours | out | Observed food encrusted/scorched napkin inside microwave making area open to contamination. | Priority Foundation (PF) | 0 | |
| 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 no date marking on Chili, nacho cheese, and Blanco Cheese inside dispensers. | Priority (P) | 1 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 8 | 92 | 92 | |||||||||||||||||||||||||
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