| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 03/27/2025 | High Risk Food Retail | No | No |
| Description | Temperature |
|---|---|
| Walk in Cooler | 40 F |
| Deli Cooler | 36 F |
| Sandwich Cooler | 38 F |
| Chest Freezer | 3 F |
| Description | Temperature | State Of Food |
|---|---|---|
| Chili | 145 F | |
| Coleslaw | 35 F | |
| BBQ | 39 F |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 Compartment sink | Chlorox | Not set up |
| 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 hot dogs in crock pot with an internal temperature of 130.5 F. Hot held foods should be a minimum temperature of 135 F. | PIC discarded hot dogs at time of inspection. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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