| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 03/05/2025 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Prep Cooler | 38 |
| Chest Freezer | -18 |
| Upright Freezer | -9 |
| Walk in Cooler | 37 |
| Milk Cooler (small) | 32 |
| Description | Temperature | State Of Food |
|---|---|---|
| Scrambled Egg | 182 | |
| Pork Loin | 147 | |
| Sausage Patty | 154 | |
| Sausage Egg Cheese Biscuit | 145 | |
| Pork Loin Biscuit | 134 | |
| Country Ham | 36 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Ware Wash Sink | Steramine |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 33 Thermometers provided and accurate | in | 0 | |||
| 33 0080-04-09-.04(3)(b)2 Probe thermometer shall be readily accessible to check food temperatures | out | Kitchen only had a high heat probe thermometer at time of inspection. No thermometer available in the kitchen prep refrigerator. | Probe thermometer must have a temperature range of 0 F to 220 F in 2 degree increments. | Priority Foundation (PF) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 1 | 99 | 99 | |||||||||||||||||||||||||
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