| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 01/21/2025 | High Risk Food Retail | No | No |
| Description | Temperature |
|---|---|
| Prep walk in cooler | 36 |
| Prep Walk in freezer | 5 |
| 2 door prep freezer | -8 |
| Prep reach in freezer | -8 |
| Grab N Go Coolers | 38, 32 |
| Novelty Ice Cream Freezer (not in use) | |
| Beer cave | 33 |
| Retail WIC (drinks) | 39 |
| Retail walk in cooler (milk etc) | 32 |
| Mini Melts Freezer | -54 |
| F'real freezer | 1 |
| Description | Temperature | State Of Food |
|---|---|---|
| Sausage patty | 156 | |
| Sliced tomatoes | 41 | |
| Precooked chicken | 33 | |
| Shredded mozzarella | 35 | |
| Sliced green peppers | 40 | |
| Beef hot dog | 151 | |
| Burrito | 33 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 37 Personal Cleanliness | in | 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 | Observed member of kitchen staff performing food prep operations without beard guard | Core (C) | 0 | |
| 44,45 Utensils and equipment | in | 0 | |||
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips | in | 0 | |||
| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. | out | Observed test strips for chlorine and quaternary ammonia to be expired | PIC stated that new test strips have been ordered but not yet arrived | Priority Foundation (PF) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 3 | 97 | 97 | |||||||||||||||||||||||||
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