| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 07/22/2025 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Reach-in prep area | 37 |
| Walk cooler prep area | 38 |
| pizza prep | 39 |
| Walk cooler retail | 38 |
| Description | Temperature | State Of Food |
|---|---|---|
| chopped onions | 30 | |
| pizza sauce | 43 | |
| burger | 152 | |
| green beans | 161 | |
| soup | 157 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Sani bucket | 200 | j512 | |||
| Three compartment sink | 200 | j512 |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 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 | Island cooler side with sandwiches and wraps initially seemed high, thermometer reading 44F. Temperature tested the following items with state calibrated thermomter: Turkery wrap 60.2F, chicken bacon ranch wrap 54F. | Items were discarded, and PIC instructed employee to discard all items in cooler and put in a work order for cooler to be repaired. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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