| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 01/15/2026 | High Risk Food Retail | Yes | No |
| Description | Temperature |
|---|---|
| Upright Cooler Rotisserie Room | 36 |
| Walk In Cooler (Customer) | 37 |
| Walk In Freezer | -5 |
| Retail Reach In Coolers | 33 - 34 |
| Retail Reach In Freezers | 5 - 10 |
| Description | Temperature | State Of Food |
|---|---|---|
| Rotisserie Chicken | 145 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Three Compartment Sink Rotisserie Room | 200 | Ultimate Sanitizer | |||
| Three Compartment Sink Kitchen Prep | 200 | Ultimate Sanitizer |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 14 Food contact surfaces; clean and sanitized | in | 0 | |||
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. | out | Observed dry food soils on the slicer blade located in the kitchenette area at the time of inspection. | Priority Foundation (PF) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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