| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 10/31/2025 | High Risk Food Retail | No | No |
| Description | Temperature |
|---|---|
| Walk in Cooler | 41 |
| Walk in Freezer | -3 |
| Preparation Cooler | 41 |
| Description | Temperature | State Of Food |
|---|---|---|
| Meatballs in Marinara | 171 | |
| Sliced Turkey | 39 | |
| Sliced Ham | 41 | |
| Diced Chicken | 40 | |
| Diced Steak | 39 | |
| Shredded Lettuce | 39 | |
| Sliced Tomatos | 43 | |
| Black Olives | 42 | |
| Sliced Cucumber | 41 | |
| Sliced Provolone Cheese | 41 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Three Compartment Sink | 0 | Supersan | 71 |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 14 Food contact surfaces; clean and sanitized | in | 0 | |||
| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions | out | Observed sanitizer in the three-compartment sink to be 0 ppm when measured with inspector's and firm's test strips. | Priority (P) | 0 | |
| 33 Thermometers provided and accurate | in | 0 | |||
| 33 0080-04-09-.04(5)(b)1 Good Repair and Calibration (Thermometers shall be accurate to plus or minus 2F) | out | Observed thermometer for preparation cooler located in the food preparation area to be broken. | Priority Foundation (PF) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 5 | 95 | 95 | |||||||||||||||||||||||||
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