| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 08/29/2025 | High Risk Food Retail | No | No |
| Description | Temperature |
|---|---|
| WIC | 37 |
| Chest Freezer | 4 |
| Ice cream Freezer | 13,5 |
| 2 door cooler | 45 |
| 2 door freezer | 7 |
| food warmer | 174 |
| Description | Temperature | State Of Food |
|---|---|---|
| bone in | 171 | |
| milk | 34 | |
| eggs | 51 | |
| raw chicken | 43 | |
| Burrito | 156 | |
| Tornado | 160 | |
| egg roll | 180 | |
| raw tenders | 38 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 compartment sink | 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 | Eggs in retail cooler temp at 52F | removed and discarded | Priority (P) | 0 |
| 30,31 Food temp controls | in | 0 | |||
| 30,31 30 Proper cooling methods, adequate equipment for temperature control | in | 0 | |||
| 30,31 0080-04-09-.04(3)(a)1 Equipment for cooling, heating, cold holding, and hot holding food shall be sufficient in number and capacity to provide safe food temperatures. | out | retail cooler that holds the eggs/dessert temped at 50F | Priority Foundation (PF) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 8 | 92 | 92 | |||||||||||||||||||||||||
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