| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 10/21/2025 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| deli case /Retail | 36 |
| 2 dOOR COOLER /PREP | 32 |
| 1 door cooler /Retail | 42 |
| Dairy cooler | 36 |
| chest freezers | 7,12 |
| upright freezer | 13 |
| WIC | 36 |
| novelty | -16 |
| Description | Temperature | State Of Food |
|---|---|---|
| sausage | 110 | |
| eggs | 152 | |
| chicken tenders | 105 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 bay sink | 50/100 | bleach | 77 |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 19,20 safe temperature holding | in | 0 | |||
| 19,20 19 Hot holding temperature | in | 0 | |||
| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods | out | foods in warmer not maintaining hot hold temp of 135 degrees and above probed sausage patties @ 110 and chicken tenders @ 105 ( all disposed) | Priority (P) | 0 | |
| 42,43 Single service & gloves | in | 0 | |||
| 42,43 42 Single-service articles stored and used | in | 0 | |||
| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination | out | food containers stored on cart in prep area not inverted | Core (C) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 5 | 95 | 95 | |||||||||||||||||||||||||
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