| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 04/04/2024 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Makeshift unit @ food service TCS foods | 40.3 |
| Makeshift unit @ food service raw chicken | 39.6 |
| Walk in Cold holding unit @ food service | 39.8 |
| Walk in Freezer | 4.9 |
| Open air Cold holding case @ retail | 38.6 |
| Open air cold holding case #2 @ retail | 37.7 |
| Description | Temperature | State Of Food |
|---|---|---|
| raw beef @ walk in cold holding unit | 34 | |
| sausage @ walk in cold holding unit | 40 | |
| cooled chicken tenders@ walk in cold holding unit | 41 | |
| sliced tomatoes @ walk in cold holding unit | 39 | |
| gravy #1 @ hot holding | 151 | |
| gravy #2 @ hot holding | 171 | |
| eggs for hot holding @ cooked | 160 | |
| raw chicken @ raw makeshift | 40 | |
| raw chicken wash @ raw makeshift | 40 | |
| grilled chicken @ TCS makeshift | 41 | |
| sliced tomatoes @ TCS makeshift | 39 | |
| chicken strips @ hot holding | 151 | |
| sausage @ hot holding | 139 | |
| dairy creamer @ self serve | 40 | |
| pizza @ hot holding self serve | 141 | |
| hot dogs @ hot holding self serve | 160 | |
| tornado @ hot holding self serve | 139 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Three compartment sink | not set up | Power Quat | |||
| Automatic Dish machine | 173.3 |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 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 | The cutting board at the TCS makeshift unit was observed to have excessive amount of dried foods resides in the holes that attached to the unit. The deli meat slicer was observed to have excessive amount of dried food residues and build up on the blades and lower lips. | Person in charge clean the cutting board and the deli meat slicer during the inspection. | Priority (P) | 0 |
| 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 | Eggs at the holding hold food preparation area were observed to have internal temperature of 113-115 degrees F. Chili at the self-serve hot holding area was observed to have internal temperature of 123-125 degrees F. | Person in charge voluntary discarded these food in the trash during the inspeciton. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 8 | 92 | 92 | |||||||||||||||||||||||||
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