| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 10/22/2025 | High Risk Food Retail | Yes | No |
| Description | Temperature |
|---|---|
| Cut Room | 50F |
| Walk In Cooler | 44F |
| Salad Bunker | 51F |
| Large Fruit Bunker | 50F |
| Small Fruit Bunker | 37F |
| Retail Reach In Cooler | 32F, 34F |
| Description | Temperature | State Of Food |
|---|---|---|
| Cut Watermelon in WIC | 45F | |
| Cut Pineapple in WIC | 44F | |
| Small Garden Salad in Bunker | 46-50F | |
| Small Fiesta Salad | 48F | |
| Ceasar Salad | 43-48F | |
| Large Mix Fruit Bowl | 51F |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Triple Sink | Kay Quat II |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 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 multiple cut fruit items bunkers to have internal temperatures above 43 degrees F when checked with inspectors probe thermometer. See food temperatures for detailed list | PIC voluntarily discarded out of temperature items. | Priority (P) | 2 |
| 40,41 Utensils | in | 0 | |||
| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled | in | 0 | |||
| 40,41 0080-04-09-.04(9)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining | out | Observed multiple dishes to be wet nested at triple sink. | Core (C) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 6 | 94 | 94 | |||||||||||||||||||||||||
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