| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 08/01/2024 | High Risk Food Retail | No | Yes |
| Description | Temperature |
|---|---|
| 2 Door Cooler | 35 |
| Prep Cooler | 37 |
| Hot Case | 156 |
| Walk-in Cooler | 34 |
| Description | Temperature | State Of Food |
|---|---|---|
| Sausage Balls | 43 | |
| Sliced Tomato | 43 | |
| Sliced Bologna | 40 | |
| Pinto Beans | 151 | |
| Chicken Sandwich | 142 | |
| Corndog | 142 | |
| Burrito | 149 | |
| Chicken Tenders | 143 | |
| Pulled Pork BBQ | 147 | |
| Pulled Pork (Dry) | 154 | |
| Cheese | 138 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Dishwasher | 50 | Keystone | |||
| 3-Compartment Sink | 50 | Bleach |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 14 Food contact surfaces; clean and sanitized | in | 0 | |||
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. | out | Priority Foundation (PF) | 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 | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 8 | 92 | 92 | |||||||||||||||||||||||||
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