| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 01/15/2026 | High Risk Food Retail | No | No |
| Description | Temperature |
|---|---|
| Walk In Cooler | 40F |
| Juice cooler | 39F |
| Kitchen Reach-in Cooler | 40F |
| Back Stockroom Freezer | 8F |
| Dip n Dots Retail Freezer | Not in use |
| Dip n Dots Retail Freezer 2 | Not in use |
| Prep refrigerator/freezer | 39F |
| Description | Temperature | State Of Food |
|---|---|---|
| Ham biscuit | 165F | |
| Bologna biscuit | 120F | |
| Tenderloin biscuit | 150F |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3-bay sink | N/a | Steramine 1-G | N/a |
| 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 | Observed bologna biscuit with internal temperature of 120F when measured with state issued inspector probe thermometer. | PIC voluntarily discarded out of temperature item. | Priority (P) | 0 |
| 51,52 Facilities | in | 0 | |||
| 51,52 52 Physical facilities installed, maintained, clean | in | 0 | |||
| 51,52 0080-04-09-.06(5)(a) Maintained in good repair | out | Observed crack in rear storeroom wall and ceiling tiles missing damaged and hanging from ceiling. | Core (C) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 6 | 94 | 94 | |||||||||||||||||||||||||
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