Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
07/30/2025 High Risk Food Retail Yes No

Equipment Temperatures


Description Temperature
Rear pizza freezer 8F
Make Unit 1 47-70F
Make Unit 2 55F
Reach-in Cooler 39F
Walk-in Cooler 40F
Display Cooler 39F

Food Temperatures


Description Temperature State Of Food
Ham cubes 50F
Meat crumble 50F
Beef crumble 50F
Pepperoni 47F
black olive 52F
Mushrooms 67F
Pizza sauce 52F
Shred cheese 70F
Beef patties precooked 53F
Philly meat 50F
Chicken cube 50F
diced tomato 50F
sliced tomato 43F
green peppers diced 57F
Banana peppers 52F
Pickles 50F
sliced roast beef 52F
Turkey 49F
Ham 49F
cajun boiled peanut 151F
original boiled peanut 150F

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
3-bay sink N/a Low temp sanitizer N/a

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
06,07 Hand Hygiene in 0
06,07 6 Hands Clean and Properly washed in 0
06,07 0080-04-09-.02(3)(c) Wash hands immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles; donni... out Observed kitchen staff remove gloves and don new gloves before washing hands. Kitchen employee was stopped and asked to wash hands before donning new gloves for food prep. Priority (P) 0
08 Adequate handwashing sinks properly supplied and accessible in 0
08 0080-04-09-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times out Observed handwashing sink in kitchen prep area to have box of wipes stored in basin. Water for sink fixture had been turned off at wall valve. PIC turned on wall valves for hot and cold water and removed box of wipes from basin. Priority Foundation (PF) 1
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 all cold holding items in kitchen make tables to be held above 41F when measured with state issued inspector probe thermometer. Temperatures of food recorded in this report. PIC voluntarily discarded of all out of temperature items, spoke to manager and closed kitchen operations for remainder of day until cooling units can be inspected. Priority (P) 0
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 box of deli meat sliced in walk in cooler labeled as 07/22/25. Todays date is 07/31/25 and exceeds 6+1 date marking requirements. PIC voluntarily discarded of out-of-date items. Priority (P) 0
24,25 Chemical hazards in 0
24,25 25 Chemicals identified, stored, and used in 0
24,25 0080-04-09-.07(1) Chemicals shall have identifying Information out Observed bottle of unknown chemical tablets, and spray bottle to be unlabeled in ware-washing area. Priority Foundation (PF) 0
Total Score Violation Score Inspection Score Inspection %
100 22 78 78
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 0 45 100
Priority (P) 49 3 46 93
Priority Foundation (PF) 39 2 37 94