| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 09/24/2025 | High Risk Food Retail | Yes | No |
| Description | Temperature |
|---|---|
| Prep Make Unit | 38F |
| Prep Lowboy Freezer | 18F |
| Prep Reach In Cooler | 40F |
| Novelty Ice Cream Freezer | -17F |
| Grab N Go Reach In Cooler | 38F |
| Prep Reach In Coolers | 36F, 37F |
| Prep Reach In Freezer | -7F |
| Walk In Freezer | 1F |
| Creamer Cooler | 39F |
| Iced Coffee Cooler | 34F |
| Retail Beer Walk In Cooler | 35F |
| Retail Walk In Cooler | 37F |
| Description | Temperature | State Of Food |
|---|---|---|
| Egg Patties | 35F | |
| Diced Chicken | 39F | |
| Pepperonis | 41F | |
| Cheese Sauce | 142F | |
| Chili | 137F | |
| Chipotle Cheddar Dog | 139F | |
| Ranchero Tornado | 152F | |
| Pepperoni Tornado | 154F |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Triple Sink | MC-10 |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 21,22 Date & Time for food safety | in | 0 | |||
| 21,22 21 Date Marking and Disposition | in | 0 | |||
| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F | out | Observed cupping pepperonis to have a use by date of 9/18/2025. Current date is 9/24/2025 | PIC voluntarily discarded cupping pepperonis. | Priority (P) | 0 |
| 35,36 Pests & contamination | in | 0 | |||
| 35,36 35 Insects, rodents, and animals not present | in | 0 | |||
| 35,36 0080-04-09-.06(5)(k) Controlling Pests including evidence of pests and eliminating their presence. | out | Observed large amount of gnats around mop heads in mop sink | Priority Foundation (PF) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 8 | 92 | 92 | |||||||||||||||||||||||||
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