| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 04/07/2025 | High Risk Food Retail | No | No |
| Description | Temperature |
|---|---|
| Hot Box | 155F |
| 2 Door Cooler | 35F |
| 1 Door Chest Freezer | -3F |
| Retail Beverage Cooler | 39F |
| Description | Temperature | State Of Food |
|---|---|---|
| Fried Chicken Thighs and Legs x 25 | 127 to 130F | |
| Fried Chicken Wings | 147F | |
| Tater Wedges | 150F |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Sanitizer Bucket | 50 | Chlorine |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 01 PIC present, Knowledgeable, Duties | in | 0 | |||
| 01 0080-04-09-.02(1)(b) Demonstration of knowledge | out | Observed that PIC could not speak to internal cook temperatures of fried chicken, hot holding temperatures of TCS Foods, or sanitizer testing. | Priority Foundation (PF) | 2 | |
| 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 several pieces of Fried Chicken Thighs/Legs with an internal temperature below 135F using my probe thermometer. Average temperature 125F (see pics) | Priority (P) | 2 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 9 | 91 | 91 | |||||||||||||||||||||||||
|
||||||||||||||||||||||||||||