| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 07/09/2025 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| warmer back area holdin | 150 |
| warmer | 165 |
| prep cooler | 38 |
| walkin | 39 |
| sandwich cooler retail | 36 |
| milk cooler retail | 35 |
| Description | Temperature | State Of Food |
|---|---|---|
| fried chickenstrips | 136 | |
| mini nurgers | 139 | |
| potato babies | 135 | |
| kabob | 139 | |
| cFried corn on cob | 136 | |
| sauced srips | 142 | |
| meatloaf | 148 | |
| stuffed jalapenos | 139 | |
| gravy | 138 | |
| fried chicken | 154 | |
| sandwich CB | 139 | |
| HB staek | 142 | |
| chef salad | 38 | |
| milk | 35 | |
| sandwich | 36 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| three bay | 200 | sani ti 10 |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 14 Food contact surfaces; clean and sanitized | in | 0 | |||
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. | out | can opener blade soiled with food residue****Chopper food residue appears to be onions******Potato cutter on wall extremely soiled | Priority Foundation (PF) | 0 | |
| 14 0080-04-09-.04(6)(b)2 Cooking, baking equipment, and microwaves cleaning frequency; at least every 24 hours | out | Priority Foundation (PF) | 0 | ||
| 46 Non-food contact surfaces clean | in | 0 | |||
| 46 0080-04-09-.04(6)(a)1(iii) Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. | out | oven old buildup****stove grates old food particles and burned on food ***** | Core (C) | 1 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 5 | 95 | 95 | |||||||||||||||||||||||||
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