| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 01/20/2026 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| pizza prep cooler | 38 |
| walk in kitchen cooler | 37 |
| walk in kitchen freezer | 10 |
| chicken warmer | 145 |
| pizza warmer | 145 |
| condiment cooler at roller grill area | 39 |
| TC creamer dispenser | 40 |
| retail open sandwich cooler | 39 |
| retail walk in cooler | 38 |
| Description | Temperature | State Of Food |
|---|---|---|
| tubs of blue bonnet butter on prep table kitchen area | 59 | |
| breakfast bowl at cash register warmer | 134 | |
| south west chicken on roller grill | 135 | |
| pizza at cash register warmer | 134 | |
| bone in chicken chester warmer | 137 | |
| chicken wings chester warmer | 135 | |
| chicken tenders chester warmer | 135 | |
| pizza in godfathers warmer | 136 | |
| jalapeno cheddar sausage | 120 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| wiping cloth bucket | 200 | quat | 100 | ||
| restaurant 3 compartment sink | 200 | sani quat | 92 | ||
| store kitchen 3 compartment sink | 200 | A P san | 88 |
| 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 | 3 large tubs of blue bonnet butter on prep table temperature 59- says on containers from MFG keep refrigerated. | Volunterily discarded at time of noting. | Priority (P) | 0 |
| 21,22 Date & Time for food safety | in | 0 | |||
| 21,22 21 Date Marking and Disposition | in | 0 | |||
| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F | out | Diary creamer in TC retail cream dispenser date marked 1/20 to 2/2 going over 7 days. If want to go over 7 days need to apply for variance and get approval. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 8 | 92 | 92 | |||||||||||||||||||||||||
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