| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 10/22/2025 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Chicken Breast | 147 |
| Fried Party Wings | 144 |
| Fried Whole Wings | 130 |
| Description | Temperature | State Of Food |
|---|---|---|
| Chicken Breast | 147 | |
| Burgers | 115 | |
| Chicken Tenders | 110 | |
| Fried Fish | 129 | |
| Fried Party Wings | 144 | |
| Fried Whole Wings | 130 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Three-Compartment Sink | 200 | Steramine Tablets |
| 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 | Cooked foods in the hot holding food warmer were observed at a temperature below 135F when probed with the state issued calibrated probe thermometer and the firm's thermometer (Fried, whole chicken wings 130F, fried fish 129F, chicken tenders 110F, burgers 115F). | Disposed of by the PIC. | Priority (P) | 1 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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