| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 04/24/2024 | High Risk Food Retail | Yes | No |
| Description | Temperature |
|---|---|
| Walk in Cooler | 38 |
| Pizza Prep Cooler | 36 |
| Walk In Freezer | -10 |
| Retail Self-Serve Reach In Ice Cream Freezer | -6 |
| Retail Self-Serve Reach in Dairy Cooler | 36 |
| Description | Temperature | State Of Food |
|---|---|---|
| Pizza Sauce | 37.7 | |
| Sliced Pepperoni | 35 | |
| Beef for Pizza | 33.7 | |
| Sausage for Pizza | 33.2 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Three Compartment SInk | 200 | Super San | 75 |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 44,45 Utensils and equipment | in | 0 | |||
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips | in | 0 | |||
| 44,45 0080-04-09-.04(5)(a)4 Warewashing equipment shall be cleaned before use, to prevent recontamination, and at least every 24 hours if used. | out | Observed food items and chemicals stored at the wash basin end of the three-compartment sink. | Core (C) | 1 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 2 | 98 | 98 | |||||||||||||||||||||||||
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