| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 09/09/2025 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Walk in Cooler (Retail) | 40 |
| Prep Cooler | 37 |
| Walk in Cooler (Food Service) | 39 |
| Reach in Retail Open Air Cooler | 32 |
| Upright Storage Freezer | 4 |
| Description | Temperature | State Of Food |
|---|---|---|
| Bologna | 38 | |
| Hot Dogs | 40 | |
| Deli Ham | 39 | |
| Bone in fried Chicken | 159 | |
| Sliced Tomatoes | 40 | |
| Broccoli Cheddar Au Gratin | 146 | |
| Hot Dogs | 186 | |
| Chili | 143 | |
| BBQ Pork | 37 | |
| Potato Wedges | 151 | |
| Raw Chicken | 38 | |
| Mac and Cheese | 161 | |
| Chicken Tenders | 144 | |
| Cole Slaw | 40 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 Bay Sink | Not Set Up | Para BC 100 |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 21,22 Date & Time for food safety | in | 0 | |||
| 21,22 21 Date Marking and Disposition | in | 0 | |||
| 21,22 0080-04-09-.03(5)(a)7 Date Marking; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, ... | out | Observed an open case of Corndogs stored in the food service walk in cooler and an open case of Corndogs stored in the food service prep cooler that were not date marked with a preparation or discard date. Observed a food container of opened Hot Dogs stored in the food service prep cooler that were dated over the 7-day date marking period with a preparation date of 9/8/25 and a discard date of 10/7/25. Date Marking Requirements; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, dry fermented sausages, or salt-cured products. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
|
||||||||||||||||||||||||||||