| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 02/02/2024 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Pizza prep cooler | 35 |
| Prep area Three Door freezer | 3 |
| Retail Hot box ( Large portion ) | 155 |
| Retail Hot box ( Small portion ) | 140 |
| Pizza Hot Box | 145 |
| Retail WIC | 34 |
| Prep area one door cooler | 35 |
| Description | Temperature | State Of Food |
|---|---|---|
| Fried Fish | 142 | |
| Chick on a stick | 167 | |
| Pulled Pork | 155 | |
| Chicken wing | 165 | |
| Potato wedge | 146 | |
| Fried Chicken | 149 | |
| Sausage balls | 32 | |
| Chopped onions | 38 | |
| Chopped peppers | 34 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3-Compartment Sink | 300 | Steramine |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 19,20 safe temperature holding | in | 0 | |||
| 19,20 19 Hot holding temperature | in | 0 | |||
| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods | out | Hamburgers and cheeseburgers in the small section of the hot holding box were tempt between 106-118F with state calibrated thermometer. | Items were discarded. | Priority (P) | 1 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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