| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 12/10/2025 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Downstairs Walk-in Cooler | 30F |
| Downstairs Walk-in Cooler 2 | 34F |
| Downstairs Walk-in Freezer | -5F |
| Downstairs 2 Door Freezer | -9F |
| Allergen Room Prep Table | 38F |
| Kitchen Prep Cooler | 35F |
| Kitchen Prep Table | 39F |
| Kitchen 1 Door Warmer | 153F |
| Kitchen Walk-in Cooler | 32F |
| Kitchen Walk-in Freezer | -10F |
| Retail Ice Cream Freezer | -9F |
| Retail Ice Cream Chest Freezer | -3F |
| Description | Temperature | State Of Food |
|---|---|---|
| Scrambled Eggs | 138F | |
| Bacon | 200F | |
| Blueberries | 40F | |
| Bacon (Warmer) | 138F |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 Compartment Sink | 700 | Lactic Acid | |||
| Sanitizer Bucket | 700 | Lactic Acid |
| 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 no date marking on open containers of creamer stored in creamer dispenser with "Refrigerate After Opening" on the label along with date marking. | Priority (P) | 0 | |
| 44,45 Utensils and equipment | in | 0 | |||
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips | in | 0 | |||
| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. | out | Observed no fruit wash test strips available for the kitchen. | Priority Foundation (PF) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 6 | 94 | 94 | |||||||||||||||||||||||||
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