| 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 |
|---|---|
| Grill Reach in Cooler | 41 |
| Deli Prep Cooler | 40 |
| Walk in cooler | 39 |
| Frappe Cooler | 39 |
| McCafe Milk Cooler | 40 |
| Front Counter Reach in Cooler | 36 |
| Chill Rail | 41 |
| Description | Temperature | State Of Food |
|---|---|---|
| Canadian Bacon | 41 | |
| Steak Patty | 172 | |
| Sausage Patty | 152 | |
| McChicken Patty | 201 | |
| Folded Egg | 155 | |
| Folded Egg | 171 | |
| Sliced Tomatoes | 41 | |
| Apple Juice | 38 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Grill Towel Bucket | 100 | Kay 5 | |||
| Kitchen Towel Bucket | Kay 5 | ||||
| FC Towel Bucket | Kay 5 | ||||
| 3 Compartment Sink | Kay QUAT | ||||
| Dishwasher | 50 | Ecolab Sanitizing Pellets |
| 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 | Food Contact Containers (located on the clean rack) were observed with food debri. These were placed back in the sink to be recleaned. | Priority Foundation (PF) | 3 | |
| 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 | Wet stacking observed on clean food contact containers that were observed on the rack back by the three-bay sink | Core (C) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 6 | 94 | 94 | |||||||||||||||||||||||||
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