| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 12/26/2024 | High Risk Food Retail | No | No |
| Description | Temperature |
|---|---|
| Prep walk in cooler | 23 |
| Walk in freezer | 5 |
| 2 door coolers in Pizza Hut | 36, 36 |
| Prep cooler | 35 |
| Retail ice cream freezer | -28 |
| Creamer dispenser | 33 |
| Open air retail cooler | 38 |
| Retail walk in cooler | 29-31 |
| Beer cave | 31 |
| Dippin Dots freezer | -60 |
| Description | Temperature | State Of Food |
|---|---|---|
| Brunch Burger | 40 | |
| Sausage egg & cheese rollerbite | 154 | |
| Hot boiled peanuts | 158, 162 | |
| Italian sausage topping | 38 | |
| Ham topping | 36 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Bucket | 200 | Diversey Final Step | 60 |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 21,22 Date & Time for food safety | in | 0 | |||
| 21,22 21 Date Marking and Disposition | in | 0 | |||
| 21,22 0080-04-09-.03(5)(a)7 Date Marking; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, ... | out | Observed no date marking label on French Vanilla ID Creamer in retail dispenser; Half & Half creamer in dispenser was date marked properly | Priority (P) | 0 | |
| 42,43 Single service & gloves | in | 0 | |||
| 42,43 42 Single-service articles stored and used | in | 0 | |||
| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination | out | Observed boxes single-use items stored on floor of back room area | Core (C) | 1 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 5 | 95 | 95 | |||||||||||||||||||||||||
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