| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 09/17/2025 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Walk-in Cooler (Grocery) | 36F |
| Walk-in Freezer (Grocery/Meat) | 10F |
| Walk-in Cooler (Produce) | 40F |
| Walk-in Freezer (Deli) | 38F |
| Walk-in Cooler (Deli) | 39F |
| Walk-in Cooler (Dairy) | 38F |
| Retail Coolers | 36 to 40F |
| Retail Freezers | -1F to 12F |
| Retail Ice Cream Freezer | -22F |
| Deli Hot Case | 114F/149F |
| Description | Temperature | State Of Food |
|---|---|---|
| Fried Chicken Pieces x 30 | 105 to 115F | |
| Chicken Wings x 15 | 112 to 118F | |
| Mac and Cheese | 146F | |
| Jalapeño Poppers | 152F | |
| Fried Swai | 159F |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 Compartment Sink Deli | 200 | Quaternary Ammonia | |||
| 3 Compartment Sink Meat | 200 | Quaternary Ammonia |
| 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 | PIC stated that they were using temperature for Food Safety. Using my probe thermometer, I observed several pieces of fried chicken pieces and wings with an internal temperature of below 135F. Average temperature was between 115F. PIC voluntarily discarded all foods below 135F. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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