| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 12/03/2025 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Deli Prep Cooler | 36 |
| Deli Display Cooler | No thermometer available in unit |
| Milk Reach in Cooler | 34 |
| Description | Temperature | State Of Food |
|---|---|---|
| Diced peppers | 37 | |
| Diced onions | 38 | |
| Sausage pieces | 34 | |
| Boiled Peanuts (reg/caj) | 137/142 | |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3-Compartment Sink | 50 | Clorox Disinfecting Bleach | 67 |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 19,20 safe temperature holding | in | 0 | |||
| 19,20 20 Cold holding temperature | in | 0 | |||
| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods | out | Items in the deli display cooler were tempt above 41F with a state calibrated thermometer. Specifically, Ham slices were found at 47F, Turkey slicers were found at 49F, Bologna slices were found at 48F, and Cheese slices were found at 45F. | Items were voluntarily discarded. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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