| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 02/05/2026 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Deli Prep Cooler | 34 |
| Deli Walk in Cooler | 40 |
| Retail Reach in Cooler | 38 |
| Description | Temperature | State Of Food |
|---|---|---|
| Ham Slices (Prep) | 42 | |
| Sliced Tomatoes (Prep) | 42 | |
| Coleslaw (WIC) | 43 | |
| Milk for Deli Use (WIC) | 43 | |
| Sliced Tomatoes (WIC) | 43 | |
| Bottled Milk | 42 | |
| Gravy | 161 | |
| Sausage Patty | 158 | |
| Pork Tenderloin | 160 | |
| Burger Patty | 183 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3-Compartment Sink | 50 | Clorox Disinfecting Bleach |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 19,20 safe temperature holding | in | 0 | |||
| 19,20 20 Cold holding temperature | in | 0 | |||
| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods | out | Meatloaf that was prepared the previous day was found in the walk in cooler and tempt at 45F with a state calibrated thermometer. Also, portions of in house made ranch dressing tempt at 45F with a state calibrated thermometer. | Items were voluntarily discarded. | Priority (P) | 1 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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