| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 07/08/2025 | High Risk Food Retail | No | No |
| Description | Temperature |
|---|---|
| Novelty freezer | -13 |
| Kitchen walk in cooler | 39 |
| Kitchen walk in freezer | 24 |
| 2 chest freezers | -9, -5 |
| retail walk in cooler | 36 |
| 2 door dairy cooler | 37 |
| deli salad/ sandwich cooler | 42 |
| warmer | 152-148 |
| Description | Temperature | State Of Food |
|---|---|---|
| chicken tenders | 149 | |
| corn dogs | 148 | |
| burgers | 148 | |
| fried chicken | 149 | |
| potatoes | 149 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 compartment ware washer | 200 | Steramine tabs | |||
| bucket | 200 | Steramine tabs |
| 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 | Observed black/white build up on the inside of the ice machine where the ice shoot comes down. | 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 | Vent hood at fryer has grease build up, **** kitchen ceiling vent covers have dust build up. | Core (C) | 2 | |
| 50 Toilet facilities; constructed, supplied, cleaned | in | 0 | |||
| 50 0080-04-09-.06(2)(b)4 Toilet room shall have a self-closing tight fitting door | out | Observed women's rest room door is not self -closing. | Core (C) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 7 | 93 | 93 | |||||||||||||||||||||||||
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