| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 03/25/2024 | High Risk Food Retail | No | No |
| Description | Temperature |
|---|---|
| Reach in retail at or below 41 | |
| Novelty ice cream | -1 |
| refrigerated storage | 40 |
| Walk in cooler | 39 |
| Description | Temperature | State Of Food |
|---|---|---|
| Wiener | 40 | |
| Chili | 138 | |
| Wiener | 129 | |
| Slaw | 40 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Warewash | Clorox |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 16,17,18 cooking, reheating, cooling | in | 0 | |||
| 16,17,18 17 Reheating procedures for hot holding | in | 0 | |||
| 16,17,18 0080-04-09-.03(4)(c)3 Reheated for Hot holding -Commercially processed (135F) | out | Reheated for Hot holding -Commercially processed wiener's observed to be at 129 at time of inspection, should be at 135F or higher. | Wiener's reheated to proper required temperature during the inspection. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 5 | 95 | 95 | |||||||||||||||||||||||||
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