| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 03/06/2025 | High Risk Food Retail | No | No |
| Description | Temperature |
|---|---|
| Standing Cooler | 38 |
| Prep Cooler | 37 |
| Walk-In Cooler | 38 |
| Pizza Warmer | 133 |
| Description | Temperature | State Of Food |
|---|---|---|
| Sliced Pepperoni | 38 | |
| Sliced Mushrooms | 38 | |
| Sliced Onions | 38 | |
| Pizza | 124 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 Compartment Sink | Bleach |
| 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 | Observed temperature of pizza in warmer to be 124 degrees F with inspector's probe thermometer. | PIC voluntarily discarded out of temperature product during inspection. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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