| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 04/28/2025 | High Risk Food Retail | No | No |
| Description | Temperature |
|---|---|
| Prep Cooler | 39 |
| WIC | 36 |
| Description | Temperature | State Of Food |
|---|---|---|
| Egg Roll Hotbox | 120 | |
| Corn Dog Hotbox | 117 | |
| Cheese Sticks Hotbox | 97 | |
| Spicy Chicken Sandwich Hotbox | 119 | |
| Chili Steamer | 117 | |
| BBQ shredded pork Steamer | 119 | |
| Cooked Hamburgers Steamer | 121 | |
| Sausage Egg Biscut Hotbox | 139 | |
| Hotdog Steamer | 138 | |
| Sausage Biscuts cooked. Prep Cooler Bottom | 48 | |
| Cheese Prep Cooler Top | 41 | |
| Lettuce Prep Cooler Top | 40 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 com sink | Bleach |
| 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 held foods below temperature of 135F. Temperature taken with state calibrated themometer. See Temps in Temp Log above. | All foods were discarded by PIC voluntarily that were not at 135F or above. | Priority (P) | 1 |
| 19,20 20 Cold holding temperature | in | 0 | |||
| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods | out | Observed plastic container of sausage biscuts that were wrapped in foil at the temperature of 48F. Temperature taken with state calibrated thermometer. | PIC voluntarily discarded food that was above 41F. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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