| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 07/28/2025 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Cafe Upright Prep Coolers | 34 & 37 |
| Cafe Under Counter Prep Cooler | 32 |
| Cafe Under Counter Pizza Prep Coolers | 34 & 36 |
| Cafe Walk In Cooler | 35 |
| Cafe Walk In Freezer | 2 |
| Refrigerated Foods Walk In Cooler | 36 |
| Retail Expanded Deli Cases | 36 -38 |
| Dairy Walk In Cooler | 35 |
| Produce Walk In Cooler | 40 |
| Bakery Walk In Cooler | 31 |
| Meat Walk In Cooler | 36 |
| Description | Temperature | State Of Food |
|---|---|---|
| Bacon Crumbles | 40 | |
| Pizza Sauce | 41 | |
| Pizza Sausage | 33 | |
| Rotisserie Chicken Whole | 154 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Cafe Three Compartment Sink | 200 | Kay Quat | |||
| Bakery Three Compartment Sink | 200 | Kay Quat | |||
| Rotisserie Room Three Compartment Sink | NA | Kay Quat | |||
| Meat Department Three Compartment Sink | 200 | Kay Quat | |||
| Meal Prep Three Compartment Sink | 200 | Kay Quat |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 40,41 Utensils | in | 0 | |||
| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled | in | 0 | |||
| 40,41 0080-04-09-.04(9)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining | out | Observed several stacks of clear food preparation containers stored as clean and sanitized on a rack in the cafe above the three-compartment sink without allowing for adequate air drying before storage. "Wet Stacking" | Core (C) | 1 | |
| 44,45 Utensils and equipment | in | 0 | |||
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips | in | 0 | |||
| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. | out | Noted that the sanitizer test strips in the Rotisserie Chicken Room were damaged and unusable at the time of inspection. | Priority Foundation (PF) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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