| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 12/04/2025 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Walk in Cooler (indoor) | 34 |
| Walk in Cooler (outdoor) | 37 |
| Prep Table Reach in Cooler | 50 |
| Eggs & 4-1 Reach in Cooler | 34 |
| Breakfast Reach in Cooler | 35 |
| DT Reach in Cooler | 37 |
| McCafe Reach in Cooler | 35 |
| Frappe Machine Reach in Cooler | 38 |
| Description | Temperature | State Of Food |
|---|---|---|
| 4-1 | 176 | |
| Chicken Tenders | 143 | |
| 10-1 Patty | 156 | |
| McChicken Patty | 142 | |
| Fish Patty | 147 | |
| McCrispy Patty | 137 | |
| McRib | 153 | |
| Shredded Lettuce (walk in cooler) | 39 | |
| Ice Cream Mix | 40 | |
| Creamer | 39 | |
| Bulk Milk | 35 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3-Compartment Sink | 200 | Kay SolidSense | 64 |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 19,20 safe temperature holding | in | 0 | |||
| 19,20 20 Cold holding temperature | in | 0 | |||
| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods | out | Items in the kitchen prep cooler were tempt above 41F with a state calibrated thermometer. Specifically, shredded cheese was tempt at 47F, shredded lettuce was tempt at 48F, slivered onions were tempt at 46F, and prepped dehydrated onions were tempt at 49F. | Items in the kitchen prep cooler were voluntarily discarded by management. | 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 | Observed black, organic build up on the outside of both fountain machine ice chutes. | Core (C) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 5 | 95 | 95 | |||||||||||||||||||||||||
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