| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 08/15/2025 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Refrigerated retail and storage below 41 | |
| Frozen retail and storage between -2 to 4 |
| Description | Temperature | State Of Food |
|---|---|---|
| Cut fruit produce | 38 | |
| Eggs scrambled | 143 | |
| Gravy | 149 | |
| Sausage | 134 | |
| Potatoes mashed, bagged | 172 | |
| Bologna | 138 | |
| Pork chop | 144 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Deli 3 bay | Kay Quat II | ||||
| Meat 3 bay | Kay Quat II |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 19,20 safe temperature holding | in | 0 | |||
| 19,20 20 Cold holding temperature | in | 0 | |||
| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods | out | The product in the refrigerated deli meat case including roast beef, turkey, ham, chicken and bologna observed to be between 46 to 48 degrees at time of inspection. | The product in the refrigerated deli meat case including roast beef, turkey, ham, chicken and bologna that observed to be between 46 to 48 degrees was pulled and discarded during the inspection. Approximately $400.00 value of product pulled. Maintenance work order placed for unit repair during the inspection. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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