| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 03/04/2025 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| white freezers | 3,4 |
| refrigerator behind cashier area | 38 |
| deli/sandwich prep station | 38 |
| retail walk in cooler | 37 |
| stainless cooler kitchen area | 37 |
| Description | Temperature | State Of Food |
|---|---|---|
| sausage biscuit | 85 | |
| bologna biscuit | 110 | |
| sausage egg biscuit | 110 | |
| egg bacon biscuit | 100 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 bay sinks with drain area | 50 | 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 | breakfast meat on biscuit at warmer location probed with thermometer with temps between 85 and 110- must be 135 or higher. voluntarily pulled and discarded at time of noting. | Voluntarily pulled and discarded. | Priority (P) | 0 |
| 32 Approved thawing methods | in | 0 | |||
| 32 0080-04-09-.03(5)(a)3 Thawing shall be performed in a refrigerator (under 41F) or submerged in cold running water. | out | Thawing hamburger meat at room temperature. - Moved to refrigerator at time of noting. | Moved to refrigerator. | Core (C) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 6 | 94 | 94 | |||||||||||||||||||||||||
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