| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 10/27/2025 | High Risk Food Retail | No | No |
| Description | Temperature |
|---|---|
| dairy cooler | 38 |
| Warmer | 142-138 |
| Pizza Warmer | 171-162 |
| Pizza condiment cooler | 34 |
| Kitchen 2 door stainless Upright freezer | 7 |
| WIC | 38 |
| Chest Freezers | -16, -10 |
| Dip N Dots Freezer | -29 |
| Novelty Ice Cream Freezer | -38 |
| Description | Temperature | State Of Food |
|---|---|---|
| pizza sticks | 139 | |
| pizza slices | 168 | |
| wings | 139 | |
| burgers | 140 | |
| Chicken Sandwich | 139 | |
| Chicken Tenders | 139 | |
| Diced Peppers | 36 | |
| Diced Onions | 36 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 compartment ware washer | 200 | Steramine tabs |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 34 Food Properly labeled | in | 0 | |||
| 34 0080-04-09-.03(6)(b) Food Label (common name, ingredient list, allergens, quantity, name & address of manufacturer), bulk food card/sign/placard; exempt for bulk unpackaged foods portioned to co... | out | Observed bags of pork skins ( flavored Ranch and BBQ Bacon) on retail shelves with not labeled with ingredients list, allergens, quantity on the bags. | Priority Foundation (PF) | 0 | |
| 46 Non-food contact surfaces clean | in | 0 | |||
| 46 0080-04-09-.04(6)(a)1(iii) Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. | out | Observed vent hood and back wall behind the fryers have grease build up, **** 2 chest freezers and the novelty freezer has ice build up. | Core (C) | 4 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 2 | 98 | 98 | |||||||||||||||||||||||||
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