| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 09/18/2025 | High Risk Food Retail | No | No |
| Description | Temperature |
|---|---|
| Walk in Cooler | 41 F |
| Walk in Freezer | 7 F |
| Description | Temperature | State Of Food |
|---|---|---|
| Shrimp | 201 F | |
| Bone in Chicken | 148 F | |
| Mashed potatoes | 142 F | |
| Rice | 148 F | |
| Chicken Tenders | 148 F | |
| Chicken Wings | 142 F | |
| Coleslaw | 39 F | |
| Chicken Breast | 142 F | |
| Rice | 41 F | |
| Batter | 38 F | |
| Raw Chicken | 38 F |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 Compartment sink | Kay Quat II | Not Set up |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 0 | 100 | 100 | |||||||||||||||||||||||||
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