| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 01/28/2025 | High Risk Food Retail | Yes | No |
| Description | Temperature |
|---|---|
| Pizza warmer | 145 |
| 2 Door freezer | 18 |
| 2 Door cooler | 39 |
| WIC | 36 |
| chest freezers | -1,-10,-9 |
| food warmer | 155 |
| condiment cooler | 36 |
| Pizza oven | 351 |
| Description | Temperature | State Of Food |
|---|---|---|
| raw chicken tenders | 38 | |
| raw eggs | 34 | |
| milk | 41 | |
| ribs (raw) | 37 | |
| egg rolls | 124,128,126 | |
| fried chicken strips | 120,124 | |
| pizza stick | 145 | |
| fried fish | 145 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 compartment sink | bleach |
| 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 food warmer did not meet the hot holding temperature. | Inspector discussed with employee to keep the warmer turn high to maintain hot holding requirements. Cook less more often. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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