| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 03/25/2024 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Deli prep table | 37 |
| Deli cooler | 36 |
| Deli 2-door cooler | 35 |
| Walk in cooler | 38 |
| Retail countertop cooler | 35 |
| Description | Temperature | State Of Food |
|---|---|---|
| turkey | 39 | |
| precooked bacon | 39 | |
| bologna | 39 | |
| milk | 41 | |
| store made tuna salad | 41 | |
| pizza | 154 | |
| corn dog | 138 | |
| grilled chicken sandwich | 167 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3-bay sink | clorox |
| 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 | Various items on bottom shelf of warmer (mini tacos, potato wedges, and jalapeno poppers) were probed with calibrated thermometer at 115 - 125 F. | Out of temp items were removed during inspection. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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