Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
01/16/2026 High Risk Food Retail Yes Yes

Equipment Temperatures


Description Temperature
Stand up deli fridge 36 F
Stand up cooler in back storage area 35 F
Stand up Freezer 2 F
Milk Cooler 41 F

Food Temperatures


Description Temperature State Of Food
Sliced tomatoes 40 F
Chicken Breast 40 F
Bologna 40 F
Hot dogs 150 F
Gravy 154 F
Chili 138 F
Country Fried Steak 152 F
Green Beans 200 F
Sausage patty 138 F

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
3 Compartment sink 300 Steramine 65 F

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
08 Adequate handwashing sinks properly supplied and accessible in 0
08 0080-04-09-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times out Observed coffee pot stored in hand sink in kitchen at time of inspection. Hand sinks are for hand washing only. Priority Foundation (PF) 0
13 Food separated and protected in 0
13 0080-04-09-.03(3)(b)1(i)(I) Raw animal foods must be kept separate from ready to eat foods at all times out Observed raw hamburgers stored over bologna and butter at time of inspection. PIC removed at time of inspection. Priority (P) 0
33 Thermometers provided and accurate in 0
33 0080-04-09-.04(5)(b)1 Good Repair and Calibration (Thermometers shall be accurate to plus or minus 2F) out Observed dial probe thermometer via ice freeze point method and reading 40 F degrees at time of inspection, not properly calibrated. PIC calibrated at time of inspection. Priority Foundation (PF) 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 2 37 94