| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 11/25/2025 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Grill | 350 |
| Oven | 325 |
| 1 door freezer | 5 |
| 1 door cooler | 32 |
| 2 door cooler(silver) | 30 |
| Warmer | 144 |
| Dessert cooler | 32 |
| chest freezer | 10,9 |
| 1 door freezer retail | 12 |
| WIC | 34 |
| 2 door freezer(back) | 3 |
| 2 door cooler(back) | 38 |
| Ice cream freezer | 19 |
| Description | Temperature | State Of Food |
|---|---|---|
| corn dog | 135 | |
| pizza sticks | 151 | |
| sausage patties | 161 | |
| burrito | 138 | |
| chicken tenders | 137 | |
| scramble eggs | 120 | |
| Philly cheese steak sandwich | 147 | |
| sausage gravy | 113 | |
| bone in chicken | 52 | |
| raw chicken | 31 | |
| beef | 34 | |
| bologna | 41 | |
| milk | 32 | |
| eggs | 35 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 compartment sink | bleach |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 04,05 Hygiene | in | 0 | |||
| 04,05 4 Eating, Drinking, or Using Tobacco | in | 0 | |||
| 04,05 0080-04-09-.02(4)(a) Employees shall eat, drink, or use any form of tobacco only in designated areas | out | observed employee drinking in prep area | Priority (P) | 0 | |
| 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 | scramble eggs 120F and sausage gravy113F | discarded during inspection | Priority (P) | 1 |
| 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 | raw chicken sitting on table in prep area at 52F. Inspector discussed when prepping food if not being attended to immediately place in cooler until ready. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 9 | 91 | 91 | |||||||||||||||||||||||||
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