Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
12/17/2025 High Risk Food Retail Yes Yes

Equipment Temperatures


Description Temperature
Hot Box 168F
2 Tier Hot Box 138F
Walk-in Cooler 36F
Upright back freezers -5F
Backroom upright Cooler 40F
Kitchen freezer 4F
Ice cream novelty freezer -12F
Retail TCS Cooler 36F

Food Temperatures


Description Temperature State Of Food
Fried Chicken Tenders x 10 158 to 162F
Fried Chicken Wings x 4 162 to 169F
Sausage 142F

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
3 Compartment Sink 0 Quaternary Ammonia
3 Compartment Sink 350 Quaternary Ammonia 89F

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
01 PIC present, Knowledgeable, Duties in 0
01 0080-04-09-.02(1)(b) Demonstration of knowledge out Observed when asking PIC to test sanitizer they were not aware of how long that they dip their test strip to get an accurate reading. Per manufacturer's instructions, test strips must be dipped for 10 seconds to get an accurate reading. Priority Foundation (PF) 0
14 Food contact surfaces; clean and sanitized in 0
14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions out Observed no sanitizer inside of 3 compartment sink basin using mine and firm's test strips. Sanitizer dispenser is having issues so they are hand mixing their own sanitizer at this time until it can be repaired. Priority (P) 0
Total Score Violation Score Inspection Score Inspection %
100 9 91 91
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 0 45 100
Priority (P) 49 1 48 97
Priority Foundation (PF) 39 1 38 97