| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 12/09/2025 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Breakfast Prep Cooler | 35 |
| Pizza Food Prep Cooler | 37 |
| Raw Chicken Cooler | 34 |
| Corndog Reach in Cooler | 38 |
| Walk in cooler (Milk) | 39 |
| Walk in Cooler (Deli) | 40 |
| Open Air Cooler | 38 |
| Description | Temperature | State Of Food |
|---|---|---|
| Ham slices | 40 | |
| Shredded Cheese | 42 | |
| Folded Egg | 33 | |
| Sausage Patty | 37 | |
| Pork Chop (raw) | 34 | |
| Diced Red Onions | 39 | |
| Chili | 140 | |
| Nacho | 143 | |
| Pepperoni Pizza | 165 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Deli Towel Bucket | 400 | Formula 200 | 66 | ||
| Retail Towel Bucket | 300 | Formula 200 | 68 | ||
| 3-Compartment Sink | 200 | Formula 200 | 65 |
| 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)8 Date Marking; Discard food after 7 days at 41F | out | Observed open bags of nacho cheese and nacho chili with an open date of 12/01 and discard date of 12/08. Today's inspection was conducted on 12/09. | Bags were voluntarily discarded. | Priority (P) | 0 |
| 51,52 Facilities | in | 0 | |||
| 51,52 52 Physical facilities installed, maintained, clean | in | 0 | |||
| 51,52 0080-04-09-.06(5)(a) Maintained in good repair | out | Observed ice build up in both of the retail ice cream reach in coolers. Ice build up appeared to be around the top seams of the freezer. | Core (C) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 6 | 94 | 94 | |||||||||||||||||||||||||
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