| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 03/27/2025 | High Risk Food Retail | Yes | No |
| Description | Temperature |
|---|---|
| Pizza Make Unit 1 | 35 |
| Pizza Make Unit 2 | 37 |
| Walk In Cooler | 39 |
| Under Counter Cooler 1 | 35 |
| Under Counter Cooler 2 | 40 |
| Retail Cooler | 43 |
| Description | Temperature | State Of Food |
|---|---|---|
| Diced Tomatoes | 37 | |
| Diced Green Peppers | 35 | |
| Diced Mushrooms | 35 | |
| Diced Chicken | 33 | |
| Beef Crumbles | 37 | |
| Cheese Stick | 42 | |
| Sliced Jalapeno Peppers | 40 | |
| Sliced Green Peppers | 41 | |
| Shredded Cheese | 40 | |
| Sliced Black Olives | 39 | |
| Diced Tomatoes | 37 | |
| Cookie dough | 43 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Sanitizer Bucketx2 | 200 | KayQuat II | |||
| Three Compartment Sink | 200 | KayQuat II |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 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(5)(a)9 Warewashing sink (manual) must have a wash solution temperature no less than 110F | out | Water temperature at warewashing sink observed not to reach the required temperature of 110F with inspector probe thermometer. Water temperature observed to reach a maximum temperature of 95F after running in excess of five minutes. | Priority Foundation (PF) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 2 | 98 | 98 | |||||||||||||||||||||||||
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