| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 05/06/2025 | High Risk Food Retail | No | No |
| Description | Temperature |
|---|---|
| Beer Cave | 31 |
| Stock Cooler | 42 |
| Prep Cooler | 49 |
| Hot Case | 155 |
| Pizza Warmer | 143 |
| Walk-in Cooler | 38 |
| Description | Temperature | State Of Food |
|---|---|---|
| Chicken Tenders | 140 | |
| Mozzarella Sticks | 143 | |
| Tomato Slices | 50 | |
| Sliced Pickles | 50 | |
| Sliced Pepperoni | 50 | |
| Sliced Banana Peppers | 51 | |
| Pizza Slice | 133 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 Compartment Sink | Chemocide |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 19,20 safe temperature holding | in | 0 | |||
| 19,20 20 Cold holding temperature | in | 0 | |||
| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods | out | Observed prep cooler temperature gauge to read 49 degrees F. Observed prep cooler to have a reading of 49 degrees F with inspector's infrared thermometer. Observed internal temperatures of various items inside prep cooler to have internal temperatures ranging from 50 - 51 degrees F with inspector's probe thermometer. | PIC voluntarily discarded out of temperature food items during inspection. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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