| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 02/12/2026 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| warmer | 170-147 |
| condiment cooler | 42 |
| deli case | 37 |
| refrigerator/prep area | 41 |
| small refrigerator ( tea/ condiments | 42 |
| 2 door cooler ( chicken ) in back | 36 |
| 2 door freezer | -01 |
| Refrigerator in back | 31-2 |
| Description | Temperature | State Of Food |
|---|---|---|
| fried chicken spicy | 170 | |
| hamburger steak | 135 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Ware wash | 50/100 | bleach | 78 |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 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)7 Date Marking; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, ... | out | no date marking on open deli meats | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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