| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 08/20/2025 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Undercounter Cooler | 37, 36 |
| Toppings Prep Cooler | 40 |
| Two Door Cooler | 38, 38 |
| Walk-In Freezer | 0 |
| Hot Holding Case | 152 |
| Grab N Go Cooler | 43 |
| Open Air Cooler (Beverages) | 38 |
| Walk-In Cooler | 37 |
| Condiment Cooler | 38 |
| Description | Temperature | State Of Food |
|---|---|---|
| Pickle Chips | 38 | |
| Bacon | 43 | |
| Hot Dog | 152 | |
| Tornado | 147 | |
| Breakfast Crossaint | 140 | |
| Breakfast Biscuit | 141 | |
| Sauerkraut | 38 | |
| Jalapeno Pepper | 40 | |
| Chili | 140 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Sanitizer Bucket | 100 | SK2 | |||
| Sanitizer Bucket (Refilled) | 200 | 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 sanitizer in sanitizer bucket to have a concentration of 100ppm. For quaternary ammonia, chemical sanitizer should be between 150ppm - 400ppm. | PIC voluntarily discarded sanitizer solution and refilled bucket with sanitizer. Sanitizer then tested appropriately at 200ppm. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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