| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 05/05/2025 | High Risk Food Retail | Yes | No |
| Description | Temperature |
|---|---|
| Prep Lowboys | 40 |
| Walk In Cooler | 40 |
| Grab N Go Reach In Cooler | 40 |
| Description | Temperature | State Of Food |
|---|---|---|
| Parmsean Cheese | 43 | |
| Diced Tomatoes | 38 | |
| Diced Bell Peppers | 43 | |
| Diced Red Onions | 41 | |
| Bacon | 42 | |
| Sliced Ham | 39 | |
| Red Sauce | 40 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Triple Sink | 200 | Kay Quat II | 91 | ||
| Bucket #1 | 150 | Kay Quat II | 72 | ||
| Bucket #1 | 150 | Kay Quat II | 79 |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 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 dried green/ white organic matter on food diced being stored on clean/ sanitized drain board. | Priority Foundation (PF) | 0 | |
| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined | out | Observed sanitizer water at tiple sink to be above recommended 65-75 degrees F manufacture temperature. Water temp was 91 degrees F when checked with inspector probe thermometer. | Priority Foundation (PF) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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