| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 09/16/2024 | High Risk Food Retail | No | Yes |
| Description | Temperature |
|---|---|
| Walk in Cooler | 41 F |
| Walk in Freezer | 8 F |
| Description | Temperature | State Of Food |
|---|---|---|
| Chicken Breast | 152 F | |
| Bone in Chicken | 162 F | |
| Wings | 155 F | |
| Popcorn Shrimp | 152 F | |
| Mashed potatoes | 142 F | |
| Rice | 155 F | |
| Coleslaw | 41 F | |
| Chicken Tenders | 152 F |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 Compartment Sink | 200 | Kay Quat II | 65 F |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 19,20 safe temperature holding | in | 0 | |||
| 19,20 20 Cold holding temperature | in | 0 | |||
| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods | out | Observed egg batter for chicken with an internal temperature of 50 F degrees. Observed raw chicken with an internal temperature of 47 F degrees. Cold foods must be held at 41 F degrees or below. | PIC discarded batter and chicken at time of inspection. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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