| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 05/06/2025 | High Risk Food Retail | Yes | No |
| Description | Temperature |
|---|---|
| Prep Table | 35F |
| Prep Cooler | 38F |
| Retail Ice Cream Freezer | -3F |
| Walk-in Beverage Cooler | 38F |
| Kitchen Walk-in Cooler | 36F |
| Kitchen Walk-in Freezer | -10F |
| Upfront Retail Hot Box | 162F |
| Upfront Retail Hot Box 2 | 164F |
| TCS Grab n Go Cooler | 38F |
| Prep Freezer | 1F |
| Freal Milk Shake Machine | 9F |
| Description | Temperature | State Of Food |
|---|---|---|
| Fried Chicken Pieces x 12 | 152 to 164F | |
| Chicken Sandwich | 143F | |
| Hamburger | 146F | |
| Pizza Sticks x 3 | 150F | |
| Fried Chicken Tenders x 5 | 139F | |
| Chicken Patty | 34F | |
| Olives | 36F | |
| Mushrooms | 37F |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 Compartment Sink | 200 | Quaternary Ammonia |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 14 Food contact surfaces; clean and sanitized | in | 0 | |||
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. | out | Observed old food residue set up on veggie dicer stored clean inside the kitchen. | PIC voluntarily moved to the wash basin | Priority Foundation (PF) | 0 |
| 24,25 Chemical hazards | in | 0 | |||
| 24,25 25 Chemicals identified, stored, and used | in | 0 | |||
| 24,25 0080-04-09-.07(1) Chemicals shall have identifying Information | out | Observed chemical spray bottle stored in kitchen with orangish liquid as its contents. PIC stated that this was disinfectant. Also, I noted several other chemical spray bottles with only the 'brand name' listed. | I advised PIC to label all chemicals with common name. Examples: Disinfectant, bleach, and Ammonia. | Priority Foundation (PF) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 9 | 91 | 91 | |||||||||||||||||||||||||
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