Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
03/10/2025 High Risk Food Retail No No

Equipment Temperatures


Description Temperature
Prep Cooler 37
Prep line Cooler 36
Walk in Cooler 37
Upright Storage Freezer 7

Food Temperatures


Description Temperature State Of Food
Sliced Ham 36
Diced Chicken 38
Sausage Crumbles 36
Diced Green Peppers 36
Grilled Chicken 38
Sliced Tomatoes 37
Boneless Chicken Wings 37

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
3 Bay Sink Not Set Up Super San

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
14 Food contact surfaces; clean and sanitized in 0
14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature out Observed the vegetable slicer stored on the prep table along the right-side wall in the back food service area to have a build-up of old dried food residue and debris on the blades; not properly cleaned and sanitized. Priority (P) 0
44,45 Utensils and equipment in 0
44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used in 0
44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable out Observed the top of the vegetable slicer to have a broken section of the metal; no longer smooth and easily cleanable. Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable. Priority (P) 0
Total Score Violation Score Inspection Score Inspection %
100 6 94 94
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 0 45 100
Priority (P) 49 2 47 95
Priority Foundation (PF) 39 0 39 100