| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 08/26/2025 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Primal Walk-in Cooler | 38 |
| Butcher Display Cases | 38, 35 |
| Butcher 3 Door Cooler | 41 |
| Retail Freezer | - 4 |
| Kitchen Prep Cooler | 43 |
| Walk-in Cooler | 29 |
| Retail Cooler | 38 |
| Kitchen Freezer | 0 |
| Kitchen Cooler | 41 |
| Description | Temperature | State Of Food |
|---|---|---|
| Potatoes | 43 | |
| Sliced Pickles | 48 | |
| Honey Mustard Sauce | 50 | |
| Sliced Onions | 47 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 Bay Sink | 200 | Auto Chlor | |||
| Dishwasher | 50 | Bleach |
| 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 | Observed food items in prep cooler to have internal temperatures ranging from 47 degrees F to 50 degrees F with inspector's probe thermometer which is higher than the maximum temperature of 41 degrees F for cold holding. | PIC voluntarily discarded out of temperature food items. | Priority (P) | 1 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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