| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 03/11/2024 | High Risk Food Retail | No | No |
| Description | Temperature |
|---|---|
| 2 door tabletop cooler | 29 |
| Prep cooler-Veggies | 38 |
| Prep cooler-Meat & cheese | 34 |
| Walk in cooler | 33 |
| Walk in freezer |
| Description | Temperature | State Of Food |
|---|---|---|
| Sliced tomatoes | 43 | |
| Roast beef | 34 | |
| Turkey | 33 | |
| Green pepper | 38 | |
| Meatballs | 144 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 bay sink | 400 | Diversey Final Step | 67 |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 08 Adequate handwashing sinks properly supplied and accessible | in | 0 | |||
| 08 0080-04-09-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times | out | Observed basin of hand sink blocked by dishes | PIC voluntarily removed dishes from hand sink | Priority Foundation (PF) | 0 |
| 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 | Observed no cleaning log for deli slicer | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 8 | 92 | 92 | |||||||||||||||||||||||||
|
||||||||||||||||||||||||||||