| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 07/21/2025 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Upright Food Prep Fridge #1 & #2 | 39 & 40 |
| Under Counter Food Prep Cooler | 36 |
| Walk In Freezer | 13 |
| Walk In Cooler | 24 |
| Retail Reach In Cooler | 37 |
| Description | Temperature | State Of Food |
|---|---|---|
| Sliced Bologna | 38 | |
| Sliced Ham | 38 | |
| Lettuce | 40 | |
| Sliced Tomatoes | 38 | |
| Chili | 208 | |
| Hot Dog | 170 | |
| Hamburger | 144 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Three Compartment Sink | 200 | Steramine Tabs |
| 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 | Noted that the bone-in chicken wings in the retail self-serve hot holding unit were below the minimum hot holding temperature of 135 degrees. Bone-in chicken wing temperatures were internally checked with TDA verified food probe thermometer and were noted to be between 110 degrees and 130 degrees. | PIC discarded the chicken wings at the time of inspection. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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