| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 05/12/2025 | High Risk Food Retail | Yes | No |
| Description | Temperature |
|---|---|
| Grill-not on | |
| Oven-not on | |
| 1 door freezer | 10 |
| 1 door cooler | 39 |
| 2 door cooler(silver) | 41 |
| Warmer | 171 |
| Dessert cooler | 41 |
| chest freezer | 12, 17 |
| 1 door freezer retail-not working | |
| WIC | 41 |
| 2 door freezer(back) | -1 |
| 2 door cooler(back) | 39 |
| Ice cream freezer | -5 |
| Description | Temperature | State Of Food |
|---|---|---|
| fried fish | 148 | |
| fried chicken | 147 | |
| chicken broccoli pasta | 141 | |
| shrimp | 139 | |
| fried chicken patties | 151 | |
| raw beef | 29 | |
| bologna | 43 | |
| raw chicken wings | 63 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 compartment sink | bleach |
| 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 | Chicken in a bowl at the 3-compartment sink was washed and rinsed in hot water. Inspector discussed cold holding and when washing chicken in only cold water and immediately placed in cooler to maintain cold holding purposes. | Discarded chicken and begin the thawing process over with only using cold water | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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