| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 04/22/2024 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| walk in cooler | 34 |
| walk in freezer | 8 |
| prep cooler | 36 |
| prep freezer | -6 |
| Description | Temperature | State Of Food |
|---|---|---|
| soft serve shake mix | 41 | |
| sliced tomato | 39 | |
| gyro meat | 42 | |
| sliced brisket | 41 | |
| chub roast beef | 138 | |
| sliced roast beef | 164 | |
| chicken tender | 192 | |
| popcorn chicken | 182 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| ware wash sink | Kay Quat 2 |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 06,07 Hand Hygiene | in | 0 | |||
| 06,07 6 Hands Clean and Properly washed | in | 0 | |||
| 06,07 0080-04-09-.02(3)(c) Wash hands immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles; donni... | out | Employee observed returning to the prep area from the dinning area with towel and spay bottle, then handling clean food container without washing hands after changing tasks. | Management directed employee to wash hands and explained hand washing procedures during inspection. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 5 | 95 | 95 | |||||||||||||||||||||||||
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