| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 02/05/2025 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Deli area prep cooler | 40 |
| Deli area walk in cooler | 34 |
| Retail area reach in / walk in cooler | 36 |
| Description | Temperature | State Of Food |
|---|---|---|
| Diced onions | 40 | |
| Sliced Tomatoes | 39 | |
| Diced peppers | 41 | |
| Sliced onions | 40 | |
| Ham Slices | 40 | |
| Pepperoni Pizza | 136 | |
| Corn dog | 137 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3-Compartment Sink | Clorox |
| 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 | Several items in the hot box were tempted below 135F with state calibrated thermometer. Specifically, Bacon Cheese Burger was found at 122F, Chicken wings were found at 122F, and Hot dogs were found at 132F. | Items were prepared an hour prior, so they were allowed to be reheated. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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