| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 12/10/2025 | High Risk Food Retail | Yes | No |
| Description | Temperature |
|---|---|
| Cut Room | 46F |
| Walk In Cooler | 32F |
| Retail Bunkers | 39-42F |
| Salad Bunker | 31-34F |
| Retail Reach In Cooler | 31-34F |
| Description | Temperature | State Of Food |
|---|---|---|
| Mixed Fruit Bowl | 41F | |
| Cut Watermelon | 40F | |
| Cut Pineapple | 40F | |
| Cut Cantaloup | 41F |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Triple Sink | Kay Quat II | ||||
| Sanitizing Bottle | Below 150 | Kay Quat II | |||
| Sanitizing Bottle Refill | 200 | Kay Quat II |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 14 Food contact surfaces; clean and sanitized | in | 0 | |||
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. | out | Observed dried encrusted food debris on food dicer stored clean. | Priority Foundation (PF) | 0 | |
| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions | out | Observed sanitizer bottle to be below required 150 PPM when tested with firms test strips | PIC emptied bottle and refilled with proper PPM | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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