| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 07/31/2025 | High Risk Food Retail | No | Yes |
| Description | Temperature |
|---|---|
| sandwich prep cooler | 39 |
| pizza condiment cooler | 39 |
| walk in kitchen cooler | 37 |
| walk in kitchen freezer | 17 |
| retail sandwich/salad cooler | 38 |
| retail walk in cooler | 55 |
| retail freezer | 20 |
| Description | Temperature | State Of Food |
|---|---|---|
| egg cheese bacon croissant | 145 | |
| cooking pizza | 165 | |
| slice pizza | 145 | |
| pint prairie farm whole milk | 51 | |
| 2 % milk prairie farm milk | 53 | |
| gallon whole prairie farm milk | 54 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 bay sinks with drain area | 200 | super san | 90 |
| 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 | Retail walk in cooler- TC controlled product Prairie farm pint, quart, half gallon, gallon milks probed with certified thermometer with temperature between 51 and 54. Voluntarily pulled and discarded TC prairie farm milks in cooler. | Priority (P) | 0 | |
| 37 Personal Cleanliness | in | 0 | |||
| 37 0080-04-09-.02(4)(c) Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair while working with exposed food. | out | NO hat or hairnet worn by employee preparing pizza. | Core (C) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 5 | 95 | 95 | |||||||||||||||||||||||||
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