| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 10/08/2025 | High Risk Food Retail | Yes | No |
| Description | Temperature |
|---|---|
| Pizza Make Unit 1 | 36-41F |
| Pizza Make Unit 2 | 36-41F |
| Walk In Cooler | 36F |
| Under Counter Cooler 1 | 41F |
| Under Counter Cooler 2 | 41F |
| Retail Cooler | 42F |
| Description | Temperature | State Of Food |
|---|---|---|
| Shredded cheese | 41F | |
| Black olives | 41F | |
| Diced tomato | 41F | |
| Diced green pepper | 40F | |
| sliced mushrooms | 39F | |
| artichoke | 39F | |
| cucumber | 37F | |
| Bacon bits | 39F | |
| Meat crumbles | 38F | |
| Pepperoni | 36F | |
| Pineapple | 36F | |
| Red sauce | 36F | |
| Sliced ham | 37F |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3-bay sink | 200 | Kayquat II | 71F | ||
| Sanitizer Bucket | 150 | Kayquat II | 70F | ||
| Sanitizer Bucket 2 | 200 | Kayquat II | 71F |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 44,45 Utensils and equipment | in | 0 | |||
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips | in | 0 | |||
| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. | out | Observed sanitizer test strips are expired as of 10/01/25 | Priority Foundation (PF) | 0 | |
| 44,45 0080-04-09-.04(5)(a)9 Warewashing sink (manual) must have a wash solution temperature no less than 110F | out | Water temperature at ware washing sink observed not to reach the required temperature of 110F with inspector probe thermometer. Water temperature observed to reach a maximum temperature of 97F after running in excess of five minutes. | Priority Foundation (PF) | 1 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 2 | 98 | 98 | |||||||||||||||||||||||||
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