| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 10/13/2025 | High Risk Food Retail | No | No |
| Description | Temperature |
|---|---|
| Storage Freezer (Food Court) | 9 |
| Storage Cooler (Food Court) | 35 |
| Preparation Cooler (Food Court) | 37, 41 |
| Walk in Cooler (Food Court) | 41 |
| Preparation Cooler (Food Court/Deserts) | 37 to 41 |
| Blast Chiller (Deli) | 35 |
| Walk in Cooler (Meat/Deli) | 27 |
| Deli Cutting Room | 51 |
| Meat Cutting Room | 41 |
| Walk in Cooler (Bakery) | 36 |
| Walk in Freezer (Retail Floor) | -12, -3 |
| Walk in Cooler (Retail Floor) | 33 |
| Walk in Cooler (Dairy) | 34 |
| Walk in Cooler (Produce) | 35 |
| Retail Reach in Coolers | 36 to 43 |
| Retail Reach in Bunkers (Coolers) | 30 to 41 |
| Description | Temperature | State Of Food |
|---|---|---|
| Cheese Pizza | 178 | |
| Sliced Onions | 43 | |
| Sliced Tomatoes | 42 | |
| Shredded Cheese | 42 | |
| Mozzarella Cheese | 43 | |
| Pepperoni Slices | 40 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Three Compartment Sink (Food Court) | 0, 0, 150 | Kayquat II | 72 to 75 | ||
| Sanitizer Bottle (Food Court) | 300 | Sanisave | 71 | ||
| Three Compartment Sink (Deli) | 0, 150 | Kayquat II | 75 | ||
| Sanitizer Bucket (Deli) | 0 | Kayquat II | 70 | ||
| Three Compartment Sink (Chicken) | Kayquat II | ||||
| Three Compartment Sink (Meat) | 150 | Kayquat II | 75 | ||
| Three Compartment Sink (Bakery) | 150 | Kayquat II | 73 | ||
| Automatic Dishwasher (Bakery) | 163 |
| 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 solution within the food court and deli three compartment sinks to be below minimum concentration levels per manufacturer's instructions (150 ppm). Observed sanitizer solution in deli sanitizer bucket to be below minimum concentration levels per manufacturer's instructions (150 ppm). | PIC voluntarily remixed solutions until they were at an appropriate concentration level. | Priority (P) | 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(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable | out | Observed excess sticker residue on the outside of food contact pans stored as clean in the food court and deli. Excess sticker residue makes the surfaces of the utensils not easily cleanable. | Priority (P) | 0 | |
| 51,52 Facilities | in | 0 | |||
| 51,52 52 Physical facilities installed, maintained, clean | in | 0 | |||
| 51,52 0080-04-09-.06(5)(a) Maintained in good repair | out | Observed deli three compartment sink to be leaking directly onto the floor. Firm was able to contain the leak using a bucket until it can be fixed. | Core (C) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 8 | 92 | 92 | |||||||||||||||||||||||||
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