| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 08/15/2025 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| 3 door freezer | -13 |
| 2 door freezer | -4 |
| Upright cooler | 33 |
| Chest freezer | -8 |
| 2 door freezer | -8 |
| Full service hot case | 147-170 |
| Prep cooler | 33 |
| Walk in cooler | 28-34 |
| Pizza hot case | 155 |
| Mini Melt freezer | -27 |
| Icee freezer | -19 |
| Ice cream novelty freezer | -22 |
| Description | Temperature | State Of Food |
|---|---|---|
| Teriyaki chicken | 143 | |
| Pepperoni pizza | 148 | |
| Sausage biscuit | 145 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Spray bottle | 300 | ParaBC 100 | 75 |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 42,43 Single service & gloves | in | 0 | |||
| 42,43 42 Single-service articles stored and used | in | 0 | |||
| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination | out | Observed Frazil plastic cups stored in elevated rack stored unprotected. | PIC sealed last cup in sleeves with fitted lids | Core (C) | 0 |
| 44,45 Utensils and equipment | in | 0 | |||
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used | in | 0 | |||
| 44,45 0080-04-09-.04(2)(b)6 Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance | out | Observed heavy ice build up on interior walls of ice cream novelty freezer. | PIC stated that the unit is scheduled for defrosting next week when the vendor arrives. | Core (C) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 3 | 97 | 97 | |||||||||||||||||||||||||
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