| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 05/30/2025 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Deli area prep cooler | 34 |
| Walk in cooler | 39 |
| Reach in cooler under counter | 36 |
| Description | Temperature | State Of Food |
|---|---|---|
| Chili | 146 | |
| Hot dogs | 154 | |
| Tomato Slices | 42 | |
| Turkey Sandwich | 37 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3-Comp Sink | 300 | Steramine | 75 |
| 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 | Multiple items in the retail hot box were tempted below 135F with a state calibrated thermometer. Specifically, corndogs were found at 120F and a hamburger was found at 130F. | Items were voluntarily discarded. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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