| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 10/02/2025 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| TCS Open Face Cooler | 37F |
| TCS Milk Cooler | 38F |
| Creamer Well | 40F |
| Walk-in Freezer | -1F |
| Walk-in Cooler | 38F |
| 2 Door Kitchen Freezer | -1F |
| Prep Table x 2 | 38F |
| Retail Ice Cream Freezer | -2F |
| Condiment Cooler | 37F |
| Milk Shake Machine | x not in operation |
| Description | Temperature | State Of Food |
|---|---|---|
| Tornadoes x 4 | 135F | |
| Cheddar Bites x 3 | 141F | |
| Buffalo Ranch Bites | 141F | |
| Jalapenos | 38F | |
| Diced Onions | 37F | |
| Sausage Patty | 35F | |
| Chicken Patty | 34F | |
| Bacon | 36F | |
| Pickles | 37F | |
| Jalapenos | 37F |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 Compartment Sink | 200 | 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. I also observed the firm's Cappuccino chutes encrusted with old product and organic residue. | Priority Foundation (PF) | 0 | |
| 32 Approved thawing methods | in | 0 | |||
| 32 0080-04-09-.03(5)(a)3 Thawing shall be performed in a refrigerator (under 41F) or submerged in cold running water. | out | Observed a container of Philly Cheese steak meat and Fajita meat stored in the firm's hand sink in the back sitting out, thawing at ambient temperature. The food items were still hard frozen. PIC was able to place them back into cooling where they can properly thaw. | Core (C) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 6 | 94 | 94 | |||||||||||||||||||||||||
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