| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 06/27/2025 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| WIC/ Bakery | 34 |
| WIF/ Bakery | -01 |
| WIC/Deli | 37 |
| Deli case | 37 |
| Retail deli warmer | 161 |
| WIC/Produce | 37 |
| WIC/ meat | 34 |
| WIF / Seafood | -10 |
| Retail meats | 40-32 |
| WIC/Dairy | 38 |
| WIF/ Store | -09,-10 |
| Description | Temperature | State Of Food |
|---|---|---|
| hot dogs | 183 | |
| French Fries | 161 | |
| wings | 303 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Dish washer /Bakery | |||||
| ware wash /Bakery | 200 | Ecolab | |||
| Ware wash /deli | 200 | Ecolab | |||
| Ware wash /meat | 200 | Ecolab | |||
| ware wash / produce | 200 | Ecolab |
| 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 | probed polish sausage @ 46 degrees ( all disposed) stored over fill line in retail case | Priority (P) | 2 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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