| 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 |
|---|---|
| Food prep area reach in cooler | 39 |
| Walk in / Reach in Cooler | 34 |
| Description | Temperature | State Of Food |
|---|---|---|
| meatloaf | 142 | |
| jalapeno popper | 138 | |
| bone in chicken | 141 | |
| buffalo chicken | 153 | |
| Chicken Tenders | 204 | |
| Hot Dogs | 151 | |
| Chili | 150 | |
| tomato | 39 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| manual sink | 200 | 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 chili opened previous day with no date mark | Priority (P) | 0 | |
| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F | out | observed bbq pork with expiration date of 9/8/2025 on inspection day 9/9/2025 | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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