| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 05/12/2025 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Reach-in cooler back room | 41 |
| Sandwich case (no doors) | 45 |
| Sandwich prep cooler | 39 |
| Description | Temperature | State Of Food |
|---|---|---|
| Ham | 41 | |
| Turkey | 41 | |
| Sliced onions | 41 | |
| Hot Dog | 150 | |
| Cheesy Buffalo Ranch Chicken | 149 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 compartment sink | 200 | Signet |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 19,20 safe temperature holding | in | 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 | Buffalo chicken sandwich surface tested at around 55F with infrared gun, then internal temperature tested with state calibrated probe thermometer at 49F, yogurt 49F, and a roast beef sandwich at 45F. | PIC discarded items, and began temperature testing the other items in cooler. Items that were above 41F were discarded, and work order was placed for cooler maintenance. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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