| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 09/30/2025 | High Risk Food Retail | Yes | No |
| Description | Temperature |
|---|---|
| Preparation Cooler (Pizza/Cafe) | 26 to 37 |
| Walk in Cooler (Cafe) | 34 |
| Walk in Freezer (Cafe) | -5 |
| Preparation Cooler (Kitchen) | 40 |
| Display Cooler (Meat) | 36 to 38 |
| Walk in Cooler (Meat) | 32 to 34 |
| Meat Cutting Room | 42 |
| Walk in Cooler (Bakery) | 34 |
| Walk in Freezer (Bakery) | 4 |
| Retail Reach in Freezers | -15 to 10 |
| Retail Reach in Coolers | 36 to 43 |
| Walk in Cooler (Sales Floor) | 34 |
| Walk in Freezers (Sales Floor) | -12, -3 |
| Walk in Cooler (Dairy) | 33 |
| Walk in Cooler (Produce) | 33 |
| Grab & Go Coolers | 38 to 41 |
| Retail Reach in Cooler (Juice) | 37 |
| Retail Reach in Bunker (Coolers) | 30 to 40 |
| Description | Temperature | State Of Food |
|---|---|---|
| Marinara Sauce | 42 | |
| Shredded Cheese | 43 | |
| Fully Cooked Sausage Crumble | 33 | |
| Hot Dog | 140 | |
| Fully Cooked Ribs | 48 to 55 | |
| Raw Chicken | 38 | |
| Rotisserie Chicken | 189 | |
| Rotisserie Chicken | 150 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Three Compartment Sink (Cafe) | Kayquat II | ||||
| Three Compartment Sink (Preparation Room) | Kayquat II | ||||
| Three Compartment Sink (Meat) | Kayquat II | ||||
| Three Compartment Sink (Rotisserie Kitchen) | Kayquat II | ||||
| Sanitizer Bottle (Rotisserie Kitchen) | 0 | Kayquat II | 71 | ||
| Automatic Dish Washer (Bakery) | 161 | ||||
| Three Compartment Sink (Bakery) | Kayquat II |
| 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 spray bottle in the rotisserie kitchen to be 0 ppm when measured with firm's test strips. | PIC refilled sanitizer bottle with new sanitizer which was found to be at a acceptable concentration. | Priority (P) | 0 |
| 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 | Observed fully cooked ribs being stored ambiently in the warewashing area of the rotisserie kitchen. Ribs were found to be above 41F when measured with inspector's probe thermometer. | PIC voluntarily discarded affected products. | Priority (P) | 0 |
| 37 Personal Cleanliness | in | 0 | |||
| 37 0080-04-09-.02(3)(g) Food employees shall not wear jewelry on their arms and hands while preparing food; except plain band; including medical information jewelry | out | Observed several employees in the cafe to be wearing bracelets and watches while actively preparing food. | Core (C) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 9 | 91 | 91 | |||||||||||||||||||||||||
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