| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 09/19/2025 | High Risk Food Retail | No | No |
| Description | Temperature |
|---|---|
| Front line Cooler | 39F |
| Front Line Cooler 2 | 40F |
| Walk-in Cooler | 35F |
| 3 Door Prep Freezer | -1F |
| Description | Temperature | State Of Food |
|---|---|---|
| Meat Balls | 158F | |
| Turkey slice | 37F | |
| Ham slice | 38F | |
| Pepperoni | 38F | |
| Shredded Chicken | 39F | |
| Shredded Steak | 40F | |
| Black Olives | 37F | |
| Sliced Tomatoes | 38F | |
| Sliced Onions | 38F | |
| Green Peppers | 38F |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Sanitizer Bucket | 150 | Quaternary Ammonia |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 01 PIC present, Knowledgeable, Duties | in | 0 | |||
| 01 0080-04-09-.02(1)(b) Demonstration of knowledge | out | Observed when asking PIC to test Quaternary Ammonia sanitizer that they dipped tests strip for only 1 second. Per manufacturer's instructions, test strip must be dipped for 10 seconds to get an accurate reading of Quaternary Ammonia sanitizer. | Priority Foundation (PF) | 1 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 5 | 95 | 95 | |||||||||||||||||||||||||
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