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
Makeshift cold holding @ FS 41.6
Open Air Cold holding Unit @ retail 43.1
Reach In Upright Prep Freezers (Range) .08 to -2.9
Walk In cold holding unit 37.8
Walk In Freezer -5.5

Food Temperatures


Description Temperature State Of Food
nacho cheese @ hot holding 163
gravy @ makeshift 39
self serve creamer 37
Pizza @ reheated 157
scramble eggs @ makeshift 39
beef precooked @ makeshift 39
sliced ham @ makeshift 39
diced cucumber @ walk in cold holding unit 40
chili @ hot holding 157
lettuce @ walk in cold holding unit 41

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
Three compartment sink not set up Formula 200

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
08 Adequate handwashing sinks properly supplied and accessible in 0
08 0080-04-09-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times out Several wet wiping cloths were observed to be stored in the in the back sink basin hand sink. Person in charge removed wet wiping cloths from sink basin and place in lien laundry. Priority Foundation (PF) 0
14 Food contact surfaces; clean and sanitized in 0
14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. out The slushie machines, drink nozzles and handles at the self-serve drink station was observed to have excessive amount of black and gray residues and build up. Person in charge clean and sanitizer these area referenced in the violation. Area was rechecked and was observed to have been properly clean and sanitized. Priority Foundation (PF) 3
19,20 safe temperature holding in 0
19,20 19 Hot holding temperature in 0
19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods out Cheese, meat and pepperoni pizza at the hold holding grab and go unit was observed to have internal temperature of 114 to 129 degrees F. Person in charge voluntary discarded the food reference in the violation in the trash during the routine inspection. Priority (P) 3
21,22 Date & Time for food safety in 0
21,22 21 Date Marking and Disposition in 0
21,22 0080-04-09-.03(5)(a)7 Date Marking; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, ... out Commercially prepared sliced tomatoes, chopped cucumbers, and chopped lettuce, all of these containers were observed to be open, in the walk in cold holding unit and did not have an open/preparation date or an expiration/discard date. Sliced commercially prepared sausage at the makeshift unit did not have an open/preparation date or an expiration/discard date. Person in charge voluntary discard the food reference in the violation in the trash during the routine inspection. Priority (P) 0
33 Thermometers provided and accurate in 0
33 0080-04-09-.04(3)(b)2 Probe thermometer shall be readily accessible to check food temperatures out Facility did not have a working food probe thermometer available for use during the routine inspection. Priority Foundation (PF) 0
Total Score Violation Score Inspection Score Inspection %
100 17 83 83
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 0 45 100
Priority (P) 49 2 47 95
Priority Foundation (PF) 39 3 36 92