| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 10/27/2025 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Deli Prep Cooler | 40 F |
| Stand up Freezer | 9 F |
| Stand up Refrigerator | 40 F |
| Description | Temperature | State Of Food |
|---|---|---|
| Hot dogs | 147 F | |
| Chicken Tenders | 190 F | |
| Chili | 148 F | |
| Ham | 41 F | |
| Turkey | 41 F | |
| Sliced Tomatoes | 40 F |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 Compartment Sink | Member's Mark | Not set up |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 14 Food contact surfaces; clean and sanitized | in | 0 | |||
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature | out | Observed deli slicer stored clean at ambient temperature with dried food residue on the blade of the deli slicer at time of inspection. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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