Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
02/18/2025 High Risk Food Retail Yes No

Equipment Temperatures


Description Temperature
Walk in Cold holding @ retail 33.1
Open air cold holding @ retail 39.3
Walk in cold holding unit @ food service 33.6
Makeshift unit @ food service 40.2
Makeshift @ food service pizza 38.6
Walk in freezer @ retail -10.0
Walk in freezer @ food service 7.6

Food Temperatures


Description Temperature State Of Food
chicken sandwich @ hot holding 142.3
precooked sausage @ food preparation cold holding 36.2
egg rounds @ food preparation unit cold holding 36.7
pepperoni pizza @ reheating 198.7
turkey @ food preparation makeshift unit cold holding 37.6
chopped onions @ walk in cold holding 36.4
Sausage @ pizza makeshift cold holding 39.2
precooked beef @ pizza makeshift cold holding 39.1
mac and cheese @ walk in cold holding food service 35.7
burrito mix @ food preparation cold holding unit 34.3
Cheese poppers @ hot holding 136.5
sliced tomatoes @ makeshift 38.4
chopped lettuce @ makeshift 38.5
grilled chicken @ walk in cold holding food service 35.4
hamburger @ hot holding 142.1

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
Three compartment sink 200 Super San

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
19,20 safe temperature holding in 0
19,20 19 Hot holding temperature in 0
19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods out Popcorn chicken in the grab and go hot holding unit was observed to have internal temperature of 12.3-123.7 degrees F. Person in charge voluntary discard all the foods referenced in the violation in the trash during the inspection. Priority (P) 1
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 Vanilla dairy-based coffee had an open/preparation date 2/11/2025 at 9:12 am and discard/expiration date of 2/24/2025. Mocha dairy-based coffee had a open/preparation date 2/15/2025 at 5:17 pm and discard/expiration date of 2/28/2025. Salted caramel a dairy-based coffee had an open/preparation date 2/15/2025 at 6:17 pm and discard/expiration date of 2/28/2025. Horchata dairy based coffee had a open/preparation date 2/07/2025 at 12:26 am and discard/expiration date of 2/20/2025. Frappe a dairy based coffee had a open/preparation date 2/07/2025 at 12:26 am and discard/expiration date of 2/20/2025. Original dairy-based coffee had a open/preparation date 2/15/2025 at 06:27 pm and discard/expiration date of 2/28/2025. Person in charge voluntary discard all the foods referenced in the violation in the trash during the inspection. Dairy based creamers dated with an open/preparation date of 2/15/2025 were changed to a discard/expiration date of February 22, 2025. Priority (P) 1
44,45 Utensils and equipment in 0
44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used in 0
44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable out Sandwich makeshift cutting boards and the pizza cutting boards in the food service area were observed to be heavy scored. Priority (P) 0
Total Score Violation Score Inspection Score Inspection %
100 10 90 90
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 0 45 100
Priority (P) 49 3 46 93
Priority Foundation (PF) 39 0 39 100