| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 09/02/2025 | High Risk Food Retail | No | No |
| Description | Temperature |
|---|---|
| Kitchen Reach-in Cooler 1 | 39F |
| Kitchen Reach-in Cooler 2 | 38F |
| Kitchen Reach-in Cooler 3 | 40F |
| Walk-in Cooler | 37F |
| Description | Temperature | State Of Food |
|---|---|---|
| Shred cheese | 43F | |
| Bacon | 40F | |
| Meat crumble | 39F | |
| Olives | 38F | |
| Mushrooms | 38F | |
| Banana peppers | 39F | |
| Onions | 40F |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Three Compartment Sink | N/a | Steramine 1-G | N/a |
| 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 red organic matter present on vegetable slicer stored as clean. | Priority Foundation (PF) | 1 | |
| 21,22 Date & Time for food safety | in | 0 | |||
| 21,22 21 Date Marking and Disposition | in | 0 | |||
| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F | out | Observed house made hot sauce mixture in kitchen prep cooler with date of 08/15, todays date is 09/02/25 and past 7 days of creation. Observed container of gravy with no datemarking, and observed container of tossing sauce for wings dated with todays date, Kitchen staff stated the sauce was not made or used today, and could not determine date of creation. | PIC voluntarily discarded out of date, undated and inaccurately datemarked items. | Priority (P) | 1 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 8 | 92 | 92 | |||||||||||||||||||||||||
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