| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 04/10/2025 | High Risk Food Retail | No | Yes |
| Description | Temperature |
|---|---|
| Sandwich Hot Box | |
| Pizza Hot Box | 164F |
| Deli prep table | 32F |
| Walk in Cooler | 38F |
| Description | Temperature | State Of Food |
|---|---|---|
| BBQ Sandwich | 163F | |
| Pizza Slice | 157F | |
| Chicken Wings | 103F | |
| Sausage Crumbles | 41F | |
| Onion Chunks | 42F | |
| Mushrooms | 39F | |
| Boiled Peanuts - Original and Cajun | 164F |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 compartment 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 food product in pizza hot box not being maintained at 135F or above for hot holding food safety control. Chicken wings, probed with a calibrated state thermometer were 103F. | Chicken wings were voluntarily discarded during inspection. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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