| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 03/10/2025 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Deli Cooler | 38 F |
| Stand up Refridgerator | 38 F |
| Walk in Cooler | 38 F |
| Sandwich Cooler | 32 F |
| Description | Temperature | State Of Food |
|---|---|---|
| Ham | 38 F | |
| Turkey | 38 F | |
| Sliced Tomatoes | 38 F | |
| Hot dogs | 38 F | |
| Gravy | 142 F | |
| Sausage Patty | 144 F | |
| Chicken Biscuit | 142 F |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 Compartment Sink | Chlorox | Not set up |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 21,22 Date & Time for food safety | in | 0 | |||
| 21,22 21 Date Marking and Disposition | in | 0 | |||
| 21,22 0080-04-09-.03(5)(a)7 Date Marking; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, ... | out | Observed opened hot dogs, cooked chicken breast, and opened BBQ with no date mark at time of inpsection. | PIC dated at time of inspection. | Priority (P) | 1 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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