| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 06/27/2025 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Prep Reach In Coolers | 35, 32 |
| Make Unit | 39 |
| Prep Walk In Freezer | -3 |
| Creamer Well | 42 |
| FReal Freezer | 12 |
| Beer Walk In Cooler | 37 |
| Retail Walk In Cooler | 38 |
| Grab N GO Reach In Cooler | 35-39 |
| Juice/Milk Grab N Go Reach In Cooler | 38 |
| Novelty Ice Cream Freezer | -3 |
| Description | Temperature | State Of Food |
|---|---|---|
| Egg Patty | 38 | |
| Sliced Tomatoes | 43 | |
| Deli Slice Turkey | 38 | |
| Sliced Pickles | 41 | |
| Jalapenos | 38 | |
| Chili | 139 | |
| Cheese Sauce | 140 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Triple Sink | Signet SK2 |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 14 Food contact surfaces; clean and sanitized | in | 0 | |||
| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions | out | Observed employee wash dish's in triple sink and run sanitizer water over dish's not leaving submerged for 30 seconds. | PIC had employee properly sanitize dishes. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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