| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 08/01/2025 | High Risk Food Retail | No | Yes |
| Description | Temperature |
|---|---|
| Storage Freezer | 10, 20 |
| Walk in Cooler (Back Storage) | 34 |
| Walk in Freezer (Back Storage) | -5 |
| Preparation Cooler (Sandwiches) | 37 |
| Preparation Cooler (Coffee Station) | 35, 40 |
| Grab & Go Cooler | 41 to 43 |
| Retail Reach in Cooler | 38 to 41 |
| Retail Reach in Freezer | 4 |
| Walk in Cooler (Beverages) | 34 |
| Description | Temperature | State Of Food |
|---|---|---|
| Fully Cooked Sausage Patties | 40 | |
| Sliced Chedder Cheese | 42 | |
| Sliced White American Cheese | 42 | |
| Sliced Pickles | 40 | |
| Sliced Tomato | 40 | |
| Egg Patty | 147 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Automatic Dish Machine | Chlorine | ||||
| Three Compartment Sink | SK2 | ||||
| Sanitizer Bucket | 0, 200 | SK2 | 71, 75 |
| 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 sanitizer bucket in the coffee preparation area to be 0 ppm when measured with Inspector's test strips. | PIC remixed sanitizer solution into acceptable concentration range (200 ppm). | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
|
||||||||||||||||||||||||||||