| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 12/01/2025 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Retail Freezer | -3 |
| Chest Freezer | -12 |
| Sandwich Cooler | 38 |
| Walk in Cooler | 40 |
| Description | Temperature | State Of Food |
|---|---|---|
| Hot Dog | 41 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Ware Wash Sink | 200 | Steramine |
| 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 | Creamer in creamer dispensing unit observed with a 12/9 discard date which is 9 days. Creamer must be date marked when opened and put into service and may not be held for longer than 7 days with the first day counting as day 1. (6 days on paper) | Manager discarded creamers during inspection. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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