Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
02/25/2025 High Risk Food Retail Yes Yes

Equipment Temperatures


Description Temperature
Retail Reach-in Cooler 52
Walk-in Cooler 36

Food Temperatures


Description Temperature State Of Food
Hot Dog 135
Cheese Stick 50
Cut Fruit Bowl 49
Sliced Pickles (keep refrigerated on label) 50
Pulled Pork Sandwich 50
SLiced Cheese 38

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
Three Compartment Sink Steramine

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
08 Adequate handwashing sinks properly supplied and accessible in 0
08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices out Handwashing sink next to three compartment sink observed not properly supplied with paper towels or other hand drying device. Priority Foundation (PF) 0
19,20 safe temperature holding in 0
19,20 20 Cold holding temperature in 0
19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods out Retail reach-in cooler observed with external temperature of 52F. Internal (probed) temperatures ranged from 49F-50F with inspector probe thermometer for cheese sticks, cut fruit, sliced pickles and sandwiches. Specific temperatures available in food temperature log. PIC voluntarily discarded items not maintained at 41F or below. Priority (P) 0
Total Score Violation Score Inspection Score Inspection %
100 8 92 92
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 0 45 100
Priority (P) 49 1 48 97
Priority Foundation (PF) 39 1 38 97