| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 11/24/2025 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| SB- Stand Up Cooler | 35 |
| SB- Prep Cooler | 37 |
| SB- Walk in Cooler | 38 |
| Pop- Cheese Prep Reach in Cooler | 40 |
| Pop- Reach in Cooler | 41 |
| Pop/BK- Walk in Cooler | 35 |
| BK- Reach in Cooler | 26 |
| PH- Reach in Cooler | 35 |
| Ph- Prep Cooler | 37 |
| TA- Back Stock Reach in cooler | 40 |
| TA- Walk in cooler | 35 |
| TA- Sandwich Cooler | 36 |
| TA- Retail Reach in Cooler | 38 |
| Description | Temperature | State Of Food |
|---|---|---|
| Chicken Noodle Soup | 160 | |
| S-Meatballs | 165 | |
| S-Ham | 40 | |
| S-Sliced Tomatoes | 39 | |
| S-Sliced Cucumbers | 38 | |
| S-Turkey Slices | 35 | |
| P-Fried Shrimp | 158 | |
| P-Mac and Cheese | 143 | |
| P-Fried Chicken | 161 | |
| P-Raw Chicken | 34 | |
| P-Shredded Cheese | 37 | |
| P-Spicy Spread | 36 | |
| P-Fried Chicken | 202 | |
| PH- Pepperoni Pizza | 189 | |
| PH- Supreme Pizza | 149 | |
| PH- Sliced Peppers | 36 | |
| PH- Shredded Cheese | 37 | |
| PH- Sausage Piece | 36 | |
| BK-Beef Patty | 153 | |
| BK-Chicken Patty | 143 | |
| BK-Fish Patty | 138 | |
| TA-Fried Chicken Sandiwch | 143 | |
| TA-Creamer | 38 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3-Comp Sink (BK/PH/TA) | 400 | Kay Quat II | |||
| 3-Comp Sink (Popeyes) | 500 | Kay Quat II | |||
| 3-Comp Sink (SB) | 200 | SuperSan | |||
| PH- Towel Bucket | 400 | Kay Quat II | |||
| SB-Knife Bucket | 50 | Kay-5 Sanitizer | |||
| P- Towel Bucket | 200 | Kay Quat II | |||
| BK-Towel Bucket | 300 | Kay Quat II |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 24,25 Chemical hazards | in | 0 | |||
| 24,25 25 Chemicals identified, stored, and used | in | 0 | |||
| 24,25 0080-04-09-.07(2)(d)1 Sanitizers level over manufacture's suggested use | out | Quat-based sanitizer at the Popeyes 3-comp sink tested over 400ppm from the automatic dispenser. | Management agreed to dilute the concentration with plain water until a technician can adjust the pump/ | Priority (P) | 0 |
| 37 Personal Cleanliness | in | 0 | |||
| 37 0080-04-09-.02(4)(c) Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair while working with exposed food. | out | 3 Subway employees and 1 Pizza Hut employee were observed preparing food items while only wearing visors over their hair. A proper hair restraint shall cover the entire head, such as a ball cap or hair net. | Employees were given hairnets. | Core (C) | 0 |
| 53 Ventilation, lighting, and designated areas used | in | 0 | |||
| 53 0080-04-09-.06(4)(c) Designated area for personal items shall be located so that food and equipment are protected from contamination; personal belongings properly stored | out | Observed an employee purse and jacket stored on top of canned banana peppers in the Subway dry stock room. | Jacket and purse were removed by management. | Core (C) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 7 | 93 | 93 | |||||||||||||||||||||||||
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