Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
08/06/2024 High Risk Food Retail No Yes

Equipment Temperatures


Description Temperature
upright freezer in kitchen 4
pizza condiment cooler 38
walk in cooler 37
pizza freezers 7

Food Temperatures


Description Temperature State Of Food
fish 158
chicken tenders 150
sausage egg cheese biscuit 145
pizza puff 160
pizza 136

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
3 bay sinks with drain area 200 quat tablet sanitizer

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
35,36 Pests & contamination in 0
35,36 36 Contamination prevented during food preparation, storage or display in 0
35,36 0080-04-09-.03(3)(c)2 Storage or display of packaged food in contact with water or ice out Retail drink bin drinks floating in water from melted ice. Core (C) 0
37 Personal Cleanliness in 0
37 0080-04-09-.02(3)(f) Fingernails maintained; employees with nail polish or artificial nails shall wear gloves while working with exposed food out employee working in kitchen nail polish on fingers not wearing gloves. Did put on gloves after inspector was in kitchen area. Priority Foundation (PF) 0
37 0080-04-09-.02(3)(g) Food employees shall not wear jewelry on their arms and hands while preparing food; except plain band; including medical information jewelry out Employee working in kitchen wearing more than plain band rings on fingers. Core (C) 0
37 0080-04-09-.02(4)(c) Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair while working with exposed food. out Employee working in kitchen area not wearing hat or hair net when prepping food for customers. Core (C) 1
Total Score Violation Score Inspection Score Inspection %
100 5 95 95
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 3 42 93
Priority (P) 49 0 49 100
Priority Foundation (PF) 39 1 38 97