| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 03/05/2025 | High Risk Food Retail | No | Yes |
| Description | Temperature |
|---|---|
| Retail Creamer Dispenser | 38 |
| Hot Case | 140 |
| Prep Cooler | 33 |
| Small Stock Cooler | 37 |
| Kitchen Walk-in Cooler | 33 |
| Kitchen Warmer | Turned Off - Empty |
| Walk-In Cooler Retail | 27 |
| Grab N Go Cooler | 39 |
| Kitchen Walk-In Freezer | 2 |
| Description | Temperature | State Of Food |
|---|---|---|
| Brussels Sprouts (Steam Table) | 175 | |
| Squash Casserole (Steam Table) | 198 | |
| Turnip Greens (Steam Table) | 118 | |
| Broccoli & Rice Casserole (Steam Table) | 152 | |
| Sliced Pickles | 39 | |
| Sliced Tomatoes | 36 | |
| Sliced Deli Ham | 37 | |
| Fried Okra | 133 | |
| Potato Wedges | 133 | |
| Fried Gizzards | 135 | |
| Taquito | 152 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 Bay Sink | 200 | Steramine | |||
| Bucket | 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 turnip greens to have a temperature of 118 degrees F with inspector's probe thermometer. | PIC voluntarily discarded out of temperature food during inspection. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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