| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 10/27/2025 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| hot holding pizza take out | 147 |
| condiment cooer /cafe | 43 |
| Rotisserie chicken warmer | 177-140 |
| Meat Walk in cooler | 37 |
| Bakery Walk in Freezer | -2 |
| Bakery Walk in Cooler | 41 |
| Cafe Walk in Coolers | 41 |
| produce WIC | 38 |
| Description | Temperature | State Of Food |
|---|---|---|
| HOT DOGS | 104 | |
| pizza | 175 | |
| rotisserie chicken | 177-140 | |
| retail raw beef | 43 | |
| retail lamb | 41 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Meat dept. 3 compartment sink | 200 | Kay | |||
| Deli Prep 3 compartment sink | 200 | Kay | 75 | ||
| Bakery 3 compartment sink | 200 | Kay | |||
| Cafe 3 compartment sink | 200 | Kay |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 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 | Hot dogs probed @ 104 degrees ( all disposed) | Priority (P) | 0 | |
| 40,41 Utensils | in | 0 | |||
| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled | in | 0 | |||
| 40,41 0080-04-09-.04(9)(d)1 Cleaned and sanitized utensils are handled, displayed, or dispensed to protect from contamination of food | out | bench scrapper stored against wall in meat prep area | Core (C) | 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 | Dust build up on electric cords over produce prep table ,Vent guards in WIC produce | Core (C) | 6 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 7 | 93 | 93 | |||||||||||||||||||||||||
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