| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 02/11/2026 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| creamer | 38 |
| Walk in cooler | 33 |
| Grill Holding RIC | 35 |
| DT Creamer Unit | 35 |
| Description | Temperature | State Of Food |
|---|---|---|
| Crispy chicken | 186 | |
| fish fillet | 156 | |
| Quarter hamburger | 201 | |
| Tomato slice on chill rail | 59 | |
| Chicken strips | 140 | |
| slivered onions | 38 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Manual sink | 100 | solid sense quat | |||
| wipe buket | 100 | chlorine | |||
| Dish machine | 100 | clorine |
| 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 | 3-bay sink with solid quat sanitizer below 150ppm. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
|
||||||||||||||||||||||||||||