| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 04/25/2025 | High Risk Food Retail | Yes | No |
| Description | Temperature |
|---|---|
| Cut Room | 53 |
| Walk In Cooler | 44 |
| Retail Reach In Cooler | 47, 47 |
| Retail Reach In Bunkers | 41 |
| Retail Reach In Bunker #2 (Salad Bunker) | 54 |
| Description | Temperature | State Of Food |
|---|---|---|
| Cut Cantaloup | 50 | |
| Pico | 38 | |
| Cut Strawberries in Walk In Cooler | 40 | |
| Cut Strawberries in Walk In Cooler | 40 | |
| Sliced Cucumbers Retail Reach In Cooler | 41 | |
| Pico In Retail Reach IN Cooler | 41 | |
| Cut Watermelon In Retail Reach in Cooler | 41 | |
| Cut Mango in Retail Reach In Cooler | 41 | |
| Mixed Fruit Bowls in Retail Bunker | 40, 41 | |
| Shredded Cheese in Retail Bunker #2 | 51 | |
| Large Salad Retail Bunker #2 | 47 | |
| Small Salad Retail Bunker #2 | 47 | |
| Grilled Chicken Ceasar Salad Retail Bunker #2 | 46 | |
| Boiled Eggs Retail Bunker #2 | 47 | |
| Cut Mushroom/Onion Mix Retail Bunker #2 | 49 | |
| Cut Butternut Squash/ Onion Mix Retail Bunker #2 | 50 | |
| Cut Bell Peppers and Green Bean Mix Retail Bunker #2 | 51 | |
| Ranch Dressing Retail Bunker #2 | 48-50 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Triple Sink | Kay Quat II |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 04,05 Hygiene | in | 0 | |||
| 04,05 4 Eating, Drinking, or Using Tobacco | in | 0 | |||
| 04,05 0080-04-09-.02(4)(a) Employees shall eat, drink, or use any form of tobacco only in designated areas | out | Observed partially consumed energy drink can stored on table in food prep area. | Priority (P) | 0 | |
| 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 white organic matter on dicer blades on food dicer stored clean in food prep area. | Priority Foundation (PF) | 0 | |
| 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 multiple items in retail bunker number 2 (Salad Bunker) to have internal temperatures above 43 degrees F when checked with inspector probe thermometer. Items included Shredded cheese at 51 degrees F, Large House Salads at 47 degrees F, Small House Salad at 47 degrees F, Small Cesar Salad at 46, Mushroom/onion mix at 49, Squash/Onion Mix 50 degrees F, Bell Pepper/Green Bean Mix at 49 degrees F, Ranch Dressing Bottles at 48-50 degrees F. | PIC voluntarily discarded all out of temperature items. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 13 | 87 | 87 | |||||||||||||||||||||||||
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