| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 01/22/2026 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Retail Freezer | - 14 |
| Kitchen 2 Door Cooler | 39 |
| Kitchen 1 Door Cooler | 30 |
| Retail Chicken Salad Cooler | 33 |
| Retail Beverage Cooler | 28 |
| Kitchen Refrigerator | 37 |
| Salad Bar Cold Unit | 41 |
| Description | Temperature | State Of Food |
|---|---|---|
| Diced Ham | 47 | |
| Diced Turkey | 44 | |
| Sliced Pepperoni | 46 | |
| Diced Cucumbers | 48 | |
| Prepared Chicken Salad | 44 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 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 | Observed various food items on the salad bar unit to have internal temperatures ranging from 44F-48F with inspector's probe thermometer, which is higher than the maximum temperature limit of 41F for cold holding requirements. | PIC voluntarily discarded out of temperature food items. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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