| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 06/18/2024 | High Risk Food Retail | No | No |
| Description | Temperature |
|---|---|
| (Iron Skillet) Walk-in Cooler | 32F |
| Walk-in Freezer | -9F |
| Kitchen Prep Cooler | 33F |
| Upright Cooler 1 and 2 | 37F and 38F |
| Prep Cooler 1 and 2 | 35F and 39F |
| Stand up Warmer | 1680F |
| (Petro) | |
| Hot Case 1, 2, and 3 | 170F, 188F, and 175F |
| TCS Salad and Pie Cooler | 37F |
| Walk-in Cooler (outside) | 32F |
| Walk-in Freezer (outside) | -10F |
| Steam Table | 195F |
| Retail Grab n Go Cooler | 38F |
| Creamer Dispenser | 36F |
| Retail Ice Cream Freezer | -4F |
| Retail Ice Cream Freezer 2 | x not in operation |
| Description | Temperature | State Of Food |
|---|---|---|
| Sausage Gravy | 155F | |
| White Gravy | 160F | |
| Diced Onions | 38F | |
| Diced Ham | 37F | |
| Sliced Tomatoes | 38F | |
| Shredded Cheese | 38F | |
| Ranch Dressing | 42F | |
| Italian Dressing | 42F | |
| Creamer Dispenser | 36F | |
| Mac & Cheese | 175F | |
| Green Beans | 180F | |
| Collard Greens | 165F | |
| Dirty Rice | 170F | |
| Hot Dog x 3 | 160 to 177F | |
| Polish Sausage x 2 | 155F and 148F | |
| Pepper Jack | 149F |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Commerical Dishwasher | 178F | ||||
| Sanitizer Bucket | 4.3 | Eco Lab Smartpower |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 44,45 Utensils and equipment | in | 0 | |||
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips | in | 0 | |||
| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. | out | (Iron Skilled) Observed no Hot water test strips/thermometer for Commerical Dishwasher. | Priority Foundation (PF) | 0 | |
| 46 Non-food contact surfaces clean | in | 0 | |||
| 46 0080-04-09-.04(6)(a)1(iii) Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. | out | (Iron Skillet) Observed food residue and stains below kitchen prep table, inside floor drain making area open to pest activity. | Core (C) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 3 | 97 | 97 | |||||||||||||||||||||||||
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