Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
05/15/2025 High Risk Food Retail Yes Yes

Equipment Temperatures


Description Temperature
Novelty Freezers -24, 3
Hot Case 129
Sandwich/Pizza Hot Case Turned Off - Not in Use.
Prep Cooler 40
Walk-in Cooler 32
Kitchen Refrigerator 37
Kitchen Freezer 12
Chest Freezer 8

Food Temperatures


Description Temperature State Of Food
Sliced Pickles 41
Sliced Tomatoes 54
Pulled Lettuce 47
Sliced Onions 46
Sliced Banana Peppers 41
Potato Wedges 110, 108
Country Ham Biscuit 136
Potato Puffs 115

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature

Violations


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 items in hot case to have internal temperatures ranging from 108F-115F with inspector's probe thermometer which is lower than the 135F minimum requirement for hot holding. Person in Charge (PIC) voluntarily discarded out of temperature items. Priority (P) 0
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 various items in the prep bar cooler to have internal temperatures ranging from 46F-54F with inspector's probe thermometer which is higher than the 41F limit for cold holding. PIC voluntarily removed out of temperature items from prep cooler. Priority (P) 0
Total Score Violation Score Inspection Score Inspection %
100 4 96 96
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