| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 11/06/2025 | High Risk Food Retail | No | Yes |
| Description | Temperature |
|---|---|
| Pizza prep pizza | 42 |
| Prep cooler | 43 |
| Open air display cooler | 36 |
| WIC | 38 |
| WIF | 0 |
| 2 Doors cooler | 36, 30 |
| 2 Doors freezer | 12, 0 |
| One Door cooler | 30 |
| Prep freezer | -1 |
| Description | Temperature | State Of Food |
|---|---|---|
| sliced American cheese | 38 | |
| sliced Ham | 36 | |
| pepperoni | 34 | |
| sausage | 40 | |
| hot dogs | 39 | |
| eggs | 42 | |
| pizza | 204 | |
| pepperoni | 33 | |
| pickles | 28 | |
| relish | 27 | |
| chipotle cheddar sausage | 135 | |
| polish sausage | 134 | |
| tornado | 140 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| three compartment sink | MC10 Quat |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 21,22 Date & Time for food safety | in | 0 | |||
| 21,22 21 Date Marking and Disposition | in | 0 | |||
| 21,22 0080-04-09-.03(5)(a)7 Date Marking; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, ... | out | Observed three pans of opened hot dogs held in prep cooler with no date marking to indicate expiration. | Priority (P) | 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 | Encrusted debris observed on interior surfaces of unused donut case. | Core (C) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 5 | 95 | 95 | |||||||||||||||||||||||||
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