| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 09/09/2024 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| coolers | 32-38 |
| freezers | -0 |
| Description | Temperature | State Of Food |
|---|---|---|
| fried chicken | 208 | |
| rotisserie chiceken | 198 | |
| hash browns | 148 | |
| sausage | 137 | |
| eggs | 138 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| ware wash deli | q san | ||||
| ware wash meat | 200 | q san | |||
| ware wash seafood | q san | ||||
| ware wash produce | q san | ||||
| ware wash bakery | q san | ||||
| automatic dishwasher | 182 |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 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 | Gravy in hot holing unit was 125 degrees | Required to be held at 135 degrees or above. Gravy was reheated to 170 degrees | Priority (P) | 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 | Grease and debris on floor under grill and frying area in kitchen and area under fountain drink machine in need of cleaning | Core (C) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 5 | 95 | 95 | |||||||||||||||||||||||||
|
||||||||||||||||||||||||||||