| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 05/06/2025 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Kitchen 1 Door Freezer | 9F |
| Kitchen 1 Door Freezer 2 | 7F |
| Prep Fridge/Freezer | 35F/1F |
| Prep Fridge/Freezer | 37F/1F |
| Overstock 5 Door Freezer | 1F |
| Back Chest Freezer | -4F |
| Back Chest Freezer 2 | -3F |
| Retail Ice Cream Freezer | -6F |
| Walk-in Cooler | 39F |
| TCS Cooler | 37F |
| Hunt Brothers Pizza 2 Door Freezer | 3F |
| Hunt Brothers Prep Table | 35F |
| Pizza Hot Box | 162F |
| Description | Temperature | State Of Food |
|---|---|---|
| Macaroni and Cheese | 112F | |
| White Beans | 155F | |
| Banana Peppers | 36F | |
| Black Olives | 39F |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 Compartment Sink | Quaternary Ammonia |
| 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 the kitchen vegetable dicer stored clean with encrusted old food residue set up on hilt and blades of dicer. I also observed several utensils and containers stored clean underneath the kitchen prep table with old food residue and spills set up on them. | All equipment was voluntarily placed back into cleaning by PIC. | Priority Foundation (PF) | 0 |
| 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(2)(b)6 Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance | out | Observed buildup of ice set up inside of the retail ice cream freezer making freezer uncleanable. | Core (C) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 6 | 94 | 94 | |||||||||||||||||||||||||
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