| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 10/10/2025 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Chest freezers | 9, -12 |
| Back area freezers | -14, -7, -3, -20 |
| Prep cooler | 29 |
| Walk in cooler | 30-36 |
| Beer cave (no TCS) | 20 |
| Ice cream novelty freezer | -22 |
| Hotbox | 121-139 |
| Pizza hot hold unit (not in use) |
| Description | Temperature | State Of Food |
|---|---|---|
| Tenderloin biscuit | 135 | |
| Chicken biscuit | 135 | |
| Sliced tomatoes | 30 | |
| Sausage topping | 31 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Members Mark |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 13 Food separated and protected | in | 0 | |||
| 13 0080-04-09-.03(3)(b)1(i)(I) Raw animal foods must be kept separate from ready to eat foods at all times | out | Observed raw shell eggs stored above RTE food items in walk in cooler | PIC relocated eggs to bottom shelf. | Priority (P) | 0 |
| 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 | Observed date marking labels missing on multiple items in clear plastic tubs and covered with plastic wrap in walk in cooler (precooked sausage patties, sliced tomatoes, etc). | PIC stated that items had been prepared earlier this morning, and affixed date marking labels | Priority (P) | 1 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 8 | 92 | 92 | |||||||||||||||||||||||||
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