| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 11/04/2025 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Walk in cooler | 36 |
| Pizza Deli Reach in / Prep cooler | 37 |
| Description | Temperature | State Of Food |
|---|---|---|
| Sausage pieces | 39 | |
| Diced Peppers | 38 | |
| Boiled peanuts (Reg/Cajun) | 142/140 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3-Compartment Sink | 200 | Steramine | 67 |
| 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 | Observed the boiled peanut spoon to be store at ambient temperature in a container of water. Manager stated that the spoon is changed daily. | The manager agreed to keep spoons in a dry container and change every 4 hours. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
|
||||||||||||||||||||||||||||