| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 09/03/2025 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Chest Freezer (2) | 2, -8 |
| Two-Door Cooler | 40 |
| Novelty Freezer | -2 |
| Walk-in Cooler | 40 |
| Food Warmer | 175 |
| Description | Temperature | State Of Food |
|---|---|---|
| Fried Chicken Wings | 137 | |
| Baked Chicken | 128, 140 | |
| Hamburger Steak | 140 | |
| Pork Chops | 146 | |
| Mashed Potatoes | 135 | |
| Greens | 130, 150 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Three-Compartment Sink | Bleach |
| 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 | Greens (130F) and baked chicken (128F) observed at a temperature below 135F when probed with the state calibrated thermometer. | Reheated and cooked to a temperature above 135F. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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