Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
---|---|---|---|---|---|---|
05/28/2024 | High Risk Food Retail | Yes | Yes |
Description | Temperature |
---|---|
Retail cooler w/doors | 41 |
Prep room | 56 |
Walk in cooler - coming out of defrost | 45 |
Retail bunker | 40 |
Description | Temperature | State Of Food |
---|---|---|
Cut broccoli 1 - 5 minutes into cooling | 56 | |
Cut broccoli 2 - 5 minutes into cooling | 55 | |
Cut broccoli 3 - 5 minutes into cooling | 55 | |
Cut & peeled cucumber - on prep table | 48 | |
Cut watermelon | 41 | |
Cut honeydew melon | 41 |
Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
---|---|---|---|---|---|
3 compartment sink | 200 | Kay quat II |
Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
---|---|---|---|---|---|
01 PIC present, Knowledgeable, Duties | in | 0 | |||
01 0080-04-09-.02(1)(b) Demonstration of knowledge | out | PIC was unable to demonstrate knowledge in key areas of food safety (ware washing procedure - stated they wash and then sanitize dishes but did not perform a rinse step in between washing and sanitizing; used both the produce wash test strips and the sanitizer test strips incorrectly per manufacturer's instructions; stated ice water used for calibration is at 41 degrees F when ice water is always 32 degrees F). | Priority Foundation (PF) | 0 |
Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
100 | 5 | 95 | 95 | |||||||||||||||||||||||||
|