| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 11/22/2024 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Walk in cooler | 40 |
| Sandwich cooler | 38 |
| prep cooler | 38 |
| milk cooler | 40 |
| upright cooler deli | 40 |
| upright freezer deil | 4 |
| chest freezer | -18 |
| Description | Temperature | State Of Food |
|---|---|---|
| chicken sandwich | 135 | |
| sliced tomato | 40 | |
| chicken patty | 28 | |
| boiled peanuts | 166 | |
| fried chicken drumstick | 192 | |
| potato wedge | 144 | |
| chicken tender | 142 | |
| steak egg roll | 177 | |
| red beans | 172 | |
| maccaroni and cheese | 168 | |
| Jambalaya | 204 | |
| sausage crumble | 39 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| ware wash sink | 300 | Signet SK2 |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 14 Food contact surfaces; clean and sanitized | in | 0 | |||
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. | out | Poly block on prep cooler observed to be stained on both sides. | Priority Foundation (PF) | 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 | The following items were held below 135 F. Steak biscuit 121.5 F and pork loin biscuit 126.4 F. All temperatures were verified with TDA digital probe thermometer. | Biscuits were discarded and the temperature of the hot holding unit was turned up during inspection. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 8 | 92 | 92 | |||||||||||||||||||||||||
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