| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 10/27/2025 | High Risk Food Retail | No | Yes |
| Description | Temperature |
|---|---|
| Kitchen 2 door coolers | 35F/38F |
| Prep cooler | 40F |
| Kitchen chest freezer (ice cream) | -18F |
| Walk-in cooler | 35F |
| Grab and go cooler | 39F |
| Walk-in freezer | 18F |
| Retail milk cooler | 35F |
| Retail area creamer pit | 35F |
| Retail novelty freezer (ice cream) | -8F |
| Chili Dispenser | 145F |
| Nacho Cheese Dispenser | 149F |
| Description | Temperature | State Of Food |
|---|---|---|
| Sliced tomatoes | 41F | |
| Sliced Turkey | 38F | |
| Sausage patty | 40F | |
| Sliced Pickles | 43F | |
| Sliced Jalapenos | 38F | |
| Sauer Krout | 41F |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Sanitizer bucket | 400 | Signet SK2 |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 46 Non-food contact surfaces clean | in | 0 | |||
| 46 0080-04-09-.04(6)(a)1(iii) Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. | out | Observed Ice buildup around the walls and baskets in the novelty ice cream chest freezer located in the food prep area. Also observed black organic matter in the door seals and the sliding door. Observed significant dust buildup on the fan guards in the walk-in cooler. | Core (C) | 1 | |
| 51,52 Facilities | in | 0 | |||
| 51,52 52 Physical facilities installed, maintained, clean | in | 0 | |||
| 51,52 0080-04-09-.06(5)(m) Maintenance tools such as brooms, mops, vacuum cleaners need to be properly stored; mops stored to air dry. | out | Observed two mops improperly stored on the floor next to the three-compartment sink. Also observed broom improperly stored in the food prep area. | Core (C) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 3 | 97 | 97 | |||||||||||||||||||||||||
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