| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 09/11/2025 | High Risk Food Retail | No | Yes |
| Description | Temperature |
|---|---|
| Kitchen Prep Table | 38F |
| 2 Door Freezer | -5F |
| TCS Cooler | 38F |
| 3 Tier Hot Box | 135F |
| TCS Cooler | 36F |
| Kitchen 1 Door Cooler | 38F |
| Back Stockroom 2 Door Cooler | 35F |
| Back Stockroom 1 Door Freezer | 27F |
| Back Stockroom 2 Door Cooler | 37F |
| Walk-in Cooler | 37F |
| Walk-in TCS Freezer | -1F |
| Description | Temperature | State Of Food |
|---|---|---|
| Beef Hot Dogs x 4 | 137 to 143F | |
| Pepperoni Pizza slice | 162F | |
| Bacon Chicken Pizza | 154F |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 Compartment Sink | 350 | Quaternary Ammonia |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 14 Food contact surfaces; clean and sanitized | in | 0 | |||
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. | out | Observed several plastic food containers stored clean with encrusted old sticker residue set up on them. | Priority Foundation (PF) | 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 several condiments stored in condiment well with an internal temperature over 41F. Using my probe thermometer, the average temperature was between 50 to 52F. PIC voluntarily discarded during inspection. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 8 | 92 | 92 | |||||||||||||||||||||||||
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