Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
02/02/2026 High Risk Food Retail Yes Yes

Equipment Temperatures


Description Temperature
retail sandwich and salad cooler for self service 33
warmer 185
walkin beverage 38
freezer -4
freezer 2
prep cooler 43 monitor
deli case 38

Food Temperatures


Description Temperature State Of Food
tomatoes sliced prep 42
livercheese 39
dressing prep cooler 41
ice cream novelty 2
chef salad in sand cookler 38
breakfast sausage, egg and biscuit 154
corndog 146
crispito 158
stuffed jalapeno peppers 144
fritters 142
potato wedges 163
potato babies 143
ground beef thawing improperly 25
breakfast meat and bisuits prepped for tomorrow in cooler 57

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
three bay 50 clorox 65

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
32 Approved thawing methods in 0
32 0080-04-09-.03(5)(a)3 Thawing shall be performed in a refrigerator (under 41F) or submerged in cold running water. out thawing ground beef, bacon and fish out at room temperature. Product us still frozen. Must thaw under a steady stream of cool running water, under refrigeration or in cooking process. Core (C) 0
46 Non-food contact surfaces clean in 0
46 0080-04-09-.04(6)(a)1(iii) Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. out dust on lights in kitchen*** dust on fan and wall by fan in kitchen Core (C) 0
51,52 Facilities in 0
51,52 52 Physical facilities installed, maintained, clean in 0
51,52 0080-04-09-.06(2)(a) Floors, walls and ceilings - Designed, constructed, and installed smooth and easily cleanable out ceiling tile missing in kitchen Core (C) 0
Total Score Violation Score Inspection Score Inspection %
100 5 95 95
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 3 42 93
Priority (P) 49 0 49 100
Priority Foundation (PF) 39 0 39 100