| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 01/29/2025 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Novelty Freezer | -40 |
| Creamer Dispenser | 36 |
| Hot Case | 177 |
| Salad Prep Cooler | 33 |
| Sandwich Prep Cooler | 37 |
| Walk-in Freezer | 5 |
| Raw Stock Cooler | 38 |
| Stock Cooler | 39 |
| Walk-in Cooler | 39 |
| Grab N Go Cooler | 34 |
| Description | Temperature | State Of Food |
|---|---|---|
| Fried Fish | 156 | |
| Chicken Tenders | 134 | |
| Eggroll | 152 | |
| Greenbeans | 151 | |
| Baked Beans | 155 | |
| Diced Cucumber | 35 | |
| Diced Red Onions | 33 | |
| Sliced Tomatoes | 37 | |
| Sliced Pickles | 37 | |
| Sliced Ham | 36 | |
| Grilled Chicken | 39 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Sanitizer Bucket #1 | 200 | Steramine | |||
| Sanitizer Bucket #2 | 400 | Steramine |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 35,36 Pests & contamination | in | 0 | |||
| 35,36 36 Contamination prevented during food preparation, storage or display | in | 0 | |||
| 35,36 0080-04-09-.03(3)(e) Food shall be stored in a clean location, not exposed to contamination, at least 6 inches above the floor. Food shall not be stored in prohibited areas such as: locker/ch... | out | Observed three cases of frozen chicken wings stored directly on the floor of the walk-in freezer. | Core (C) | 0 | |
| 44,45 Utensils and equipment | in | 0 | |||
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips | in | 0 | |||
| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. | out | Observed the only available test kits to measure concentration of sanitizing solutions expired on 11/1/23 and 3/1/24. | Priority Foundation (PF) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 6 | 94 | 94 | |||||||||||||||||||||||||
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