Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
09/24/2025 High Risk Food Retail No No

Equipment Temperatures


Description Temperature
Pizza Hot Box
Sandwich Hot Box 148F
Deli Upright Cooler 35F
Walk-in Cooler 38F
Retail Milo Tea Cooler/Retail Juice Cooler 39F

Food Temperatures


Description Temperature State Of Food
Chicken Biscuit 2@116F
Steak Biscuit/Sausage Biscuit 124F/118F, 125F
Pizza Slice 135F
Cheeseburgers and Hamburgers 120F-122F
Chicken Sandwich/Egg Roll 141F/140F
American Cheese slices 43F
Chicken Tenders/Potato Wedges 177F/204F

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
3 compartment sink Steramine Tabs

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
04,05 Hygiene in 0
04,05 4 Eating, Drinking, or Using Tobacco in 0
04,05 0080-04-09-.02(4)(a) Employees shall eat, drink, or use any form of tobacco only in designated areas out Observed employee having basil nut (an Indian non tobacco product) in his mouth while preparing chicken tenders and potato wedges for deli hot case. Per PIC, basil nut is used as a mouth freshener. It was discussed during inspection that having food product, tobacco, or any type item in the mouth while preparing food is prohibited. Product was not discarded during inspection. Priority (P) 0
08 Adequate handwashing sinks properly supplied and accessible in 0
08 0080-04-09-.06(3)(a)4 Handwashing aids and devices may not be provided for sinks not designated as hand sink; hand signs not provided out Observed no handwashing aid in the customer/employee unisex restroom. Core (C) 0
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 Observed food products in deli hot boxes not being maintained at 135F or above for hot holding food safety control. Food products probed with a calibrated state thermometer were chicken biscuits 2@116F, sausage biscuit 118F,125F, steak biscuit 124F, cheese burgers and a hamburger 120F-122F. Breakfast biscuits were voluntarily discarded during inspection. Burgers had been in hot box for approximately 1 hour. Burgers were placed in pizza oven for reheating. Burgers were reheated to 189F, wrapped and placed back in hot case for sale. Priority (P) 2
53 Ventilation, lighting, and designated areas used in 0
53 0080-04-09-.06(4)(c) Designated area for personal items shall be located so that food and equipment are protected from contamination; personal belongings properly stored out Observed personal bottle of water stored on top of pizza deli hot case (supplied with food), observed personal cell phone stored on prep table area located next to fryer. Cell phone was removed from prep table; bottle of water was removed from top of hot box. Core (C) 1
Total Score Violation Score Inspection Score Inspection %
100 14 86 86
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 2 43 95
Priority (P) 49 2 47 95
Priority Foundation (PF) 39 0 39 100