| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 07/23/2025 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Walk In Cooler | 31 |
| Upright Reach In Freezer | 14 |
| Under Counter Meat Well | 38 |
| Milk and Salad Reach In Cooler | 38 |
| Under Counter Reach In Coolers | 38 |
| Description | Temperature | State Of Food |
|---|---|---|
| Diced Chicken | 32 | |
| Sliced Tomato | 40 | |
| Raw Hamburger Patties | 41 | |
| Chili | 170 | |
| Hamburger Patty | 178 | |
| Crispy Chicken Patty | 198 | |
| Diced Chicken | 178 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Three Compartment Sink | 200 | Kay Quat |
| 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 hot held chicken nuggets were below the minimum hot holding temperature of 135 degrees. Chicken nugget temperatures were checked internally with TDA verified food probe thermometer and ranged from 129 degrees to 132 degrees. | PIC discarded the chicken nuggets at the time of inspection. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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