| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 10/30/2024 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Hotbox in kitchen | 153 |
| Make Unit | 41 |
| Prep WIC | 35 |
| Prep WIF | 15 |
| Hotboxes on Retail Sales Floor | 126, 134 |
| Creamer well | 42 |
| Grab N Go Cooler | 36 |
| Retail Walk In Coolers | 39, 32, 38 |
| Sandwich Make Unit | 38 |
| Novelty Ice Cream Freezer | 2 |
| Description | Temperature | State Of Food |
|---|---|---|
| Shredded Cheese | 43 | |
| Pizza Sauce | 39 | |
| Italian Sausage | 39 | |
| Turnip Greens | 125 | |
| Broccoli Cheese Casserole | 136 | |
| Corn | 135 | |
| BBQ in Crockpot | 140 | |
| Sliced Tomatoes | 36 | |
| Sliced Onions | 36 | |
| Chicken Leg | 113 | |
| Chicken Filets and Spicy Chicken Filets | 121 | |
| Chicken Tenders | 125 | |
| Bologna/ Steak Biscuits | 106-107 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Sanitizer Bucket | 200 | Steramine | 76 |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 04,05 Hygiene | in | 0 | |||
| 04,05 4 Eating, Drinking, or Using Tobacco | in | 0 | |||
| 04,05 0080-04-09-.02(4)(a) Employees shall eat, drink, or use any form of tobacco only in designated areas | out | Upon entering kitchen prep area, inspector observed partially consumed drink cups on shelf beside range. | Employee moved drink cups | Priority (P) | 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 | Observed multiple items in retail hot box to be in the temperature danger zone. Items included turnip greens at 125 degrees F, Fried Chicken Leg at 113 degrees F, Chicken Filets and Spicy Chicken Filets at 121 degrees F, Chicken Tenders at 125 degrees F, Breakfast Biscuits at 106-107 degrees F. All temperatures were taken with inspector probe thermometer. | PIC voluntary discarded all items in the temperature danger zone. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 9 | 91 | 91 | |||||||||||||||||||||||||
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