| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 08/05/2025 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Retail Creamer Well | 38 |
| Prep Cooler | 35 |
| Hot Case | 151 |
| Pizza Warmer | 138 |
| Kitchen Walk-in Cooler | 38 |
| Kitchen Warmer | 155 |
| Raw Meats Prep Cooler | 40 |
| Retail Walk-in Cooler | 35 |
| Grab N Go Cooler | 41 |
| Hot Bar | 158 |
| Walk-In Freezer | - 8 |
| Novelty Ice Cream Chest | - 31 |
| Description | Temperature | State Of Food |
|---|---|---|
| Sweet Chili Boneless Chicken | 105, 117 | |
| Mozzarella Sticks | 142 | |
| Fried Mushrooms | 142 | |
| Fried Shrimp | 140 | |
| Popcorn Chicken | 135 | |
| Cream Corn | 145 | |
| Green Beans | 138 | |
| Sweet Potato Casserole | 172 | |
| Sliced Pepperoni | 43 | |
| Sliced Mushrooms | 36 | |
| Sliced Tomatoes | 40 | |
| Sliced Pickles | 38 | |
| BBQ | 154 | |
| Pizza (Pizza Warmer) | 107 | |
| BBQ Sandwich (Pizza Warmer) | 111 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Bucket | 200 | Steramine | |||
| 3 Bay Sink | 300 | Steramine |
| 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 | Observed food items in the hot case and pizza warmer to have internal temperatures ranging from 105F-117F with inspector's probe thermometer which is below the minimum requirement of 135F for hot holding. | PIC voluntarily discarded out of temperature food items. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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