Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
06/11/2025 High Risk Food Retail Yes Yes

Equipment Temperatures


Description Temperature
coolers 34-39
freezers -0

Food Temperatures


Description Temperature State Of Food

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
ware wash sterimine

Violations


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 Brosted chicken in hot food case is 114-117 Required hot holding temperature is required to be maintained 135 degrees or above. Food was reheated to above 165 degrees Priority (P) 0
44,45 Utensils and equipment in 0
44,45 45 Warewashing facilities installed, maintained, and used; test strips in 0
44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. out Quat test strips not available to test sterimine sanitizer Priority Foundation (PF) 0
Total Score Violation Score Inspection Score Inspection %
100 6 94 94
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 0 45 100
Priority (P) 49 1 48 97
Priority Foundation (PF) 39 1 38 97