| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 02/27/2025 | High Risk Food Retail | No | Yes |
| Description | Temperature |
|---|---|
| Walk-In Freezer | - 3 |
| Hot Case | 154 |
| Prep Cooler | 36 |
| Kitchen Prep Cooler | 38 |
| Walk-in Cooler | 30 |
| Grab N Go Cooler | 35 |
| Retail Creamer Dispenser | 40 |
| Description | Temperature | State Of Food |
|---|---|---|
| Tomato Slices | 36 | |
| Bologna | 45 | |
| Bacon Pieces | 45 | |
| Lettuce Leaves | 42 | |
| Sliced Pickles | 36 | |
| Sliced Deli Turkey | 35 | |
| Boiled Egg | 36 | |
| Breakfast Steak | 136 | |
| Tater Keg | 151 | |
| Burrito | 136 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 Bay Sink | Steramine | ||||
| Bucket | 200 | Steramine |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 14 Food contact surfaces; clean and sanitized | in | 0 | |||
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. | out | *Observed green organic matter buildup on the inside of the soda fountain ice chute. **Observed product buildup on the inside of the Cappuccino dispensers. | Priority Foundation (PF) | 3 | |
| 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 | Observed bologna & bacon pieces to have temperature of 45 degrees F with inspector's probe thermometer. | PIC voluntarily discarded out of temperature items during inspection. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 8 | 92 | 92 | |||||||||||||||||||||||||
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