| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 02/17/2026 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Prep Cooler | 39 |
| Display Cooler | 36 |
| Upright Freezer | 0 |
| Walk in Cooler | 35 |
| Chest Freezer | -4 |
| Description | Temperature | State Of Food |
|---|---|---|
| Chicken Breast | 203 | |
| Chicken Salad | 39 | |
| Pimento Cheese | 39 | |
| Sliced Tomato | 40 | |
| Sausage Gravy | 134 | |
| Broccoli Cheddar Soup | 69 | |
| Cooked Ground Beef | 38 | |
| Cooked Chicken Breast | 38 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Ware Wash Sink | Clorox |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 14 Food contact surfaces; clean and sanitized | in | 0 | |||
| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions | out | 2 Red sanitizer buckets observed with chemical sanitizer reading 10 to 25 ppm when checked with chlorine sanitizer test strip. Chlorine sanitizer must read 50 - 200 ppm when checked with chlorine test strip. | Bleach was added to sanitizer buckets and tested at 100 ppm during inspection. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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