| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 04/16/2025 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Storage freezer -3 | |
| Refrigerated reach in and walk in coolers below 41 | |
| Novelty ice cream -4 |
| Description | Temperature | State Of Food |
|---|---|---|
| Pizza slice prepared | 154 | |
| Burger patty | 145 | |
| Deli ham | 42 | |
| Ice cream mix | 40 | |
| Spaghetti meat/sauce | 179 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 bay | Steramine |
| 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 | Spaghetti sauce in hot hold unit observed to be at 132 degrees at time of inspection. Hot holding requires 135F or above for Time/temperature control for safety of foods. | Spaghetti sauce reheated to 179 degrees during the inspection and the hot hold unit temperature increased to maintain hot hold requirements of 135 or higher. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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