| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 02/03/2025 | High Risk Food Retail | No | No |
| Description | Temperature |
|---|---|
| Prep table Cooler | 39 |
| One door cooler in kitchen area | 39 |
| Prep table freezer | 3 |
| WIC | 38 |
| WIF | 2 |
| Open air cooler | 40 |
| 2 Door cooler in the back area | 40 |
| 2 Door cooler in the back area 2 | 39 |
| 2 Door freezer | 3 |
| Description | Temperature | State Of Food |
|---|---|---|
| Sliced turkey ham | 39 | |
| Sauerkraut | 39 | |
| Salsa | 42 | |
| Cheese | 43 | |
| Jalapeno cheddar sausage | 148 | |
| Hot dog | 145 | |
| chili | 83 | |
| Cheese sauce | 86 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 Compartment sink |
| 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 | ** Chili sauce 83F. ** Cheese sauce 86F. | PIC voluntarily discarded during inspection. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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