| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 02/17/2026 | High Risk Food Retail | No | No |
| Description | Temperature |
|---|---|
| Kitchen Reach in Cooler | 48 |
| kitchen Reach in Freezer | -10 |
| Hot Holding Table | 145 |
| Retail Reach in Cooler | 37 |
| Walk in Cooler | 30 |
| Novelty Freezer | -24 |
| Description | Temperature | State Of Food |
|---|---|---|
| fried chicken wings | 135 | |
| Crispo | 179 | |
| corn dog | 138 | |
| eggs | 50 | |
| milk | 40 | |
| raw chicken wings | 52 | |
| raw chicken tenders | 54 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 compartment sink | 200 | Septum | 58 |
| 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 | Kitchen cooler, with state issued calibrated thermometer chicken tenders 54 degrees, eggs 50 degrees, chicken wings 52 degrees, all above cold holding temperature of 41 degrees or below. | Priority (P) | 0 | |
| 34 Food Properly labeled | in | 0 | |||
| 34 0080-04-09-.03(3)(b)2 Food Storage Containers shall be identified with common name except for containers that can be readily seen through and food unmistakably recognized | out | Bagged ice on site did not have name and address of firm. | Core (C) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 5 | 95 | 95 | |||||||||||||||||||||||||
|
||||||||||||||||||||||||||||