Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
03/11/2025 High Risk Food Retail Yes Yes

Equipment Temperatures


Description Temperature
Front line Cooler 39F
Front Line Cooler 2 40F
Walk-in Cooler 34F
3 Door Prep Freezer -1F

Food Temperatures


Description Temperature State Of Food
Sliced Green Peppers 40F
Sliced Onions 38F
Banana Peppers 39F
Black Olives 39F
Meat Balls 199F

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
3 Compartment Sink 200 Quaternary Ammonia

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
01 PIC present, Knowledgeable, Duties in 0
01 0080-04-09-.02(1)(b) Demonstration of knowledge out Observed when asking PIC inside the kitchen if the firm tests their sanitizer; they stated that they change it every 4 hours and don't check it. During sanitizer testing, PIC was able to accurately give the proper parts per million but was unsure on how long to dip the test strip. PIC dipped test strip for 1 second and then when asked about how long the test strip must be dunked, they stated 10 seconds. Priority Foundation (PF) 0
51,52 Facilities in 0
51,52 52 Physical facilities installed, maintained, clean in 0
51,52 0080-04-09-.06(5)(a) Maintained in good repair out Observed slow, pin-size drip underneath 3 Compartment sink wash basin. The sink is still draining adequately inside of floor drain properly. Core (C) 0
Total Score Violation Score Inspection Score Inspection %
100 7 93 93
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 1 44 97
Priority (P) 49 0 49 100
Priority Foundation (PF) 39 1 38 97