| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 01/23/2026 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| prep counter(s) | 36, 38F |
| retail grab n go coolers | 37, 37F |
| walk-in cooler(s) | 39F |
| Condiment station | 34, 36F |
| Prep bunker | 38F |
| Ice cream novelty | 2F |
| walk-in freezer | -2F |
| Ice cream machine | 41F |
| Description | Temperature | State Of Food |
|---|---|---|
| Prep cabinet Pork | 163, 157, 154F | |
| Prep cabinet beef | 157F | |
| Diced Mozzarella | 40F | |
| Spagetti Sauce | 38F | |
| Pepperoni | 39F | |
| Sausage Crumbles | 38F | |
| Leaf Lettuce | 31F | |
| Southwest wrap mix | 36F | |
| Nacho cheese | 143F | |
| Roller grill items | 145, 155, 157, 163, 60, 151F |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Dish washing machine | N/a | Heat | 161F | ||
| 3 bay sink | N/a | SK2 | N/a | ||
| Wash cloth bucket | 200 | SK2 | 72F |
| 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 black organic matter present in top ice rack forming unit, and on ice shield of ice machine in ware washing area. Observed white organic matter and scale present inside ice chutes located at fountain beverage station. | Priority Foundation (PF) | 1 | |
| 21,22 Date & Time for food safety | in | 0 | |||
| 21,22 22 Time as a Public Health control | in | 0 | |||
| 21,22 0080-04-09-.03(5)(a)9(ii) Time as a Public Health control- 4 hours | out | Observed sausage egg and cheese croissants with discard time of 08:50AM. Time of observation in hot box was 09:08AM. | PIC voluntarily pulled and discarded items held beyond 4-hour window. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 8 | 92 | 92 | |||||||||||||||||||||||||
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