Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
03/25/2025 High Risk Food Retail Yes Yes

Equipment Temperatures


Description Temperature
Kitchen Make Unit 39
Walk-in Cooler 30-36
Retail Deli Cooler 34
Chest freezers -10, 9
Hot case 140
Ice cream novelty freezer -15, -1
Retail freezer -8

Food Temperatures


Description Temperature State Of Food
Diced green pepper 37
Beef topping 33
Fried chicken wing 143
Hot dog 40

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
14 Food contact surfaces; clean and sanitized in 0
14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. out Observed bottom of ice guard to be soiled with pink organic matter Discussed sanitizing ice guard in similar fashion to cooking utensils Priority Foundation (PF) 0
24,25 Chemical hazards in 0
24,25 25 Chemicals identified, stored, and used in 0
24,25 0080-04-09-.07(2)(d)1 Sanitizers level over manufacture's suggested use out Observed chlorine bleach used for sanitizing food contact surfaces to be marked as "Low Splash" Priority (P) 0
33 Thermometers provided and accurate in 0
33 0080-04-09-.04(5)(b)1 Good Repair and Calibration (Thermometers shall be accurate to plus or minus 2F) out PIC did not have knowledge of how to calibrate probe thermometer. Discussed ice water bath (32F) and boiling water (210-212F) methods of probe thermometer calibration Priority Foundation (PF) 1
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 0 45 100
Priority (P) 49 1 48 97
Priority Foundation (PF) 39 2 37 94