| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 08/25/2025 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| coolers | 29-35 |
| freezers | -0 |
| Description | Temperature | State Of Food |
|---|---|---|
| eggs | 147 | |
| gravy | 154 | |
| hash browns | 164 | |
| cottage cheese in salad bar | 41 | |
| fried chicken | 202 | |
| rotisserie chicken | 190-200 | |
| chicken tenders | 210 | |
| sausage | 136 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| sushi bucket | q san | ||||
| ware wash bakery | 200 | q san | |||
| ware wash deli | 200 | q san | |||
| ware wash produce | q san | ||||
| ware wash meat | 200 | q san | |||
| ware wash seafood | 200 | q san | |||
| automatic dishwasher | |||||
| starbuck ware wash | q san |
| 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 | One kitchen cooler running warmer temperatures Internal temp of meat loaf was 45 degrees | This product was immediately placed in oven to be reheated for hot holding. A work order was turned in for repair | Priority (P) | 0 |
| 51,52 Facilities | in | 0 | |||
| 51,52 52 Physical facilities installed, maintained, clean | in | 0 | |||
| 51,52 0080-04-09-.06(5)(a) Maintained in good repair | out | Condensation from unit in back stock room, water dripping on to floor | Work order was turned In for this | Core (C) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 6 | 94 | 94 | |||||||||||||||||||||||||
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