Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
09/16/2025 High Risk Food Retail Yes No

Equipment Temperatures


Description Temperature
novelty freezers -14, -10
Kitchen Walk In Cooler 39
Walk In Freezer 11
Prep Cooler 40
Retail Walk In Cooler 38
Retail Dairy Cooler 35
Hotbox 1 (Top) 164-149
Hotbox 2 (Bottom) 150
Pizza Hotbox 144

Food Temperatures


Description Temperature State Of Food
Beef Crumbles 38
Bacon Pieces 38
Bone-In Chicken 152
Taquito 150
Fried Chicken Livers 149
Potato Wedges 149
Fried Fish Filet 152
Cheese Burger 152
Chicken Wing 149
Pizza Slices 142

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
3 Compartment Sink 200 quat tabs

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
37 Personal Cleanliness in 0
37 0080-04-09-.02(4)(c) Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair while working with exposed food. out Observed no hair restraints worn during food prep. Core (C) 0
40,41 Utensils in 0
40,41 40 In use utensils properly stored in 0
40,41 0080-04-09-.03(3)(d)2 In use utensils for food preparation or dispensing shall be stored properly; handle above food, or in running water, and protected. out Observed ice scoop not covered or protected laying out on the ice bags, **** food tongs not covered or protected hanging the warmer. Core (C) 0
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 vent hood and back wall has grease build up, the foil on the sides of the grill needs to be change out ( has grease build up) Core (C) 0
Total Score Violation Score Inspection Score Inspection %
100 4 96 96
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 3 42 93
Priority (P) 49 0 49 100
Priority Foundation (PF) 39 0 39 100