| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 04/18/2024 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Kitchen Make Unit | 38 |
| Kitchen Walk-in Cooler | 35 |
| Retail Reach-in Cooler | 37 |
| Description | Temperature | State Of Food |
|---|---|---|
| Sausage Crumbles | 38 | |
| Sliced Jalapeno Peppers | 39 | |
| Sliced Banana Peppers | 38 | |
| Pizza Sticks | 159 | |
| Pizza Puff | 149 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 24,25 Chemical hazards | in | 0 | |||
| 24,25 25 Chemicals identified, stored, and used | in | 0 | |||
| 24,25 0080-04-09-.07(2)(a) Chemicals shall be stored separate from food, utensils, equipment, and single service items | out | Various chemicals including Windex and Spic and Span observed stored over sanitizer basin of three compartment sink. | Priority Foundation (PF) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 5 | 95 | 95 | |||||||||||||||||||||||||
|
||||||||||||||||||||||||||||