| 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 |
|---|---|
| Stand up Fridge | 41 F |
| Stand up Freezer | 0 F |
| Walk in Cooler | 41 F |
| Description | Temperature | State Of Food |
|---|---|---|
| Hot dogs | 176 F | |
| Chili | 174 F | |
| Sausage Dogs | 174 F | |
| Diced Peppers | 41 F | |
| Diced Onions | 41 F | |
| Ground beef (pizza topping) | 41 F |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 Compartment sink | Steramine | Not set up |
| 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 sausage biscuit in hot held unit with an internal temperature of 120 F to 122 F degrees. Observed pork tenderloin, sausage and bologna in a crock pot in kitchen with a internal temperature of 99 F to 101 F degrees at time of inspection. All hot food must be maintained at 135 F degrees or higher | PIC discarded all food out of temperature at time of inspection. | Priority (P) | 3 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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