| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 03/12/2025 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Walk-In Freezer | - 4 |
| Pizza Warmer | Empty |
| Pizza Prep Cooler | 38 |
| Sandwich Prep Cooler | 42 |
| Hot Case | 145 |
| Kitchen Stock Cooler | 40 |
| Kitchen Warmer | 140 |
| Kitchen Walk-in Cooler | 32 |
| Retail Walk-in Cooler | 33 |
| Grab N Go Cooler | 36 |
| Description | Temperature | State Of Food |
|---|---|---|
| Fried Mushrooms | 147 | |
| Sausage Patties | 135 | |
| Chicken Patties | 146 | |
| Chicken Tenders | 118, 122, 126, 124 | |
| Chicken Halves | 143 | |
| Cheese Grits (Steam Table) | 140 | |
| Black-eyed Peas (Steam Table) | 138 | |
| Hamburger Steak (Steam Table) | 133 | |
| Mac & Cheese (Steam Table) | 148 | |
| Mashed Potatoes (Steam Table) | 138 | |
| Green Beans (Steam Table) | 144 | |
| Sausage Gravy (Small Steam Unit) | 139 | |
| Sliced Mushrooms | 45 | |
| Sliced Black Olives | 46 | |
| Sliced Jalapenos | 45 | |
| Sliced Banana Peppers | 46 | |
| Sliced Pickles | 45 | |
| Sliced Tomatoes | 46 | |
| Sliced Onions | 47 | |
| Sliced Pepperoni | 41 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 Bay Sink | 200 | Steramine |
| 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 | Observed chicken tenders in hot case to have internal temperatures ranging from 118F to 126F with inspector's probe thermometer. | PIC voluntarily discarded out of temperature food items during inspection. | Priority (P) | 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 internal temperatures of various items in both sandwich prep cooler & pizza prep cooler to range from 45F to 47F with inspector's probe thermometer. | PIC voluntarily discarded out of temperature food items during inspection. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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