| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 07/15/2025 | High Risk Food Retail | No | Yes |
| Description | Temperature |
|---|---|
| warmer | 100 |
| condiment cooler | 41 |
| walk in cooler | 39 |
| walk in freezer | 10 |
| retail dairy cooler | 40 |
| Description | Temperature | State Of Food |
|---|---|---|
| sausage biscuit | 107 | |
| bologna biscuit | 105 | |
| sausage egg biscuit | 105 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 compartment sinks with drain area | 200 | sk2 | 77 |
| 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 | food in SelfServe warmer probed with state and facility thermometer with temps between 105-107 should be 135 or higher. Foods probed listed in report. | pulled at time of noting. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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