| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 03/18/2025 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Kitchen Walk In Cooler | 36 |
| Walk In Freezer | 8 |
| Prep Cooler | 41 |
| Retail Walk In Cooler | 34 |
| Retail Dairy Cooler | 35 |
| Retail Juice Cooler | 35 |
| Hotbox 1 (Top) | 158 |
| Hotbox 2 (Bottom) | 138 |
| Pizza Hotbox | 122 |
| Description | Temperature | State Of Food |
|---|---|---|
| Beef Crumbles | 40 | |
| Bacon Pieces | 37 | |
| Bone-In Chicken | 101, 96, 94, 100 | |
| Taquito | 99 | |
| Fried Chicken Livers | 102, 111, 110 | |
| Potato Wedges | 138 | |
| Fried Fish Filet | 122 | |
| Cheese Burger | 135 | |
| Chicken Wing | 147 | |
| Pizza Slices | 118, 117, 112 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 Compartment Sink | Quaternary Sanitizing Tablets |
| 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 | Observed various food items in hot cases to have internal temperatures ranging from 94F to 122F with inspector's probe thermometer, which is below 135F, safe zone for hot holding. | PIC voluntarily discarded out of temperature food items during inspection. | Priority (P) | 2 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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