| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 09/26/2025 | High Risk Food Retail | No | No |
| Description | Temperature |
|---|---|
| pizza oven -off | |
| WIC | 35 |
| chest freezer | 19,1,2,27 |
| condiment cooler | 37 |
| ice cream novelty case | 29,9,9 |
| pizza warmer-off | |
| Dippin Dots | -40 |
| Description | Temperature | State Of Food |
|---|---|---|
| Milk | 33 | |
| Cajun turkey breast | 36 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 compartment sink | Bleach |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 14 Food contact surfaces; clean and sanitized | in | 0 | |||
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature | out | Food residue present | Priority (P) | 0 | |
| 14 0080-04-09-.04(6)(b)2 Cooking, baking equipment, and microwaves cleaning frequency; at least every 24 hours | in | The deli slicer had old food residue present. | Priority Foundation (PF) | 0 | |
| 42,43 Single service & gloves | in | 0 | |||
| 42,43 42 Single-service articles stored and used | in | 0 | |||
| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination | out | Pizza boxes on the floor. | Placed on the shelf in pizza area | Core (C) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 5 | 95 | 95 | |||||||||||||||||||||||||
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