Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
02/12/2025 High Risk Food Retail No No

Equipment Temperatures


Description Temperature
Kitchen Glass refrigerator 43
Walk in freezer 18
Small counter height refridgerator 32
deli case 36
Large warmer 174
Small Warmer 136
Novelty Ice Cream Freezers (2) -2,-41
Beverage Walk-in Cooler 34
Beverage Walk-in Cooler with Food 40

Food Temperatures


Description Temperature State Of Food
Milo's Ice Tea 38
Scambled Eggs 154
Open Bolegna 35
Raw Fish 48
Mayonnaise 69
Catfish 150
Sausage Gravy 144
Chicken Tenders with Sauce 148
Mild Chicken wings 99
Newly Cooked Chicken Tenders 194
Fried Chicken Breast 194
Fried Whole Chicken Wings 177
Chicken Tenders 114 to 122

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
3 compartment ware washer 200 Super Sani 75

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
13 Food separated and protected in 0
13 0080-04-09-.03(3)(b)1(i)(I) Raw animal foods must be kept separate from ready to eat foods at all times out Kitchen Glass refrigerator- Raw pork and raw fish stored on shelf above ready to eat mozzarella cheese, biscuits, and chicken/dumplings. Owner had employee relocate raw foods below ready to eat foods. Priority (P) 1
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 #1- Large Warmer- Using a state issued and calibrated probe thermometer several chicken tenders were between 114 and 122, below the safe hot holding temperature of 135 degrees. #2- Small Warmer- Using a state issued and calibrated probe thermometer chicken wings were at 99 degrees, below the safe hot holding temperature of 135 degrees. #1-Owner had employee discard chicken. Owner states he replaced heat bulb over chicken tenders into a higher wattage. #2- Owner had employee discard wings and turned warmer setting higher. Priority (P) 2
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 Deli Area- Firm storing open bottle of mayonnaise that requires refrigeration after opening, at ambient temperature on the counter. Using a state issued and calibrated probe thermometer, mayonnaise as at 69 degrees. Owner had employee discard open product. Priority (P) 2
40,41 Utensils in 0
40,41 40 In use utensils properly stored in 0
40,41 0080-04-09-.03(3)(d)2 In use utensils for food preparation or dispensing shall be stored properly; handle above food, or in running water, and protected. out Deli- cranberry sauce stored in the deli area had spoon handle laying in cranberry sauce and not stored above food products or protected to avoid contamination. Owner took spoon out of cranberry container Core (C) 0
Total Score Violation Score Inspection Score Inspection %
100 10 90 90
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 1 44 97
Priority (P) 49 3 46 93
Priority Foundation (PF) 39 0 39 100