| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 02/19/2026 | High Risk Food Retail | No | No |
| Description | Temperature |
|---|---|
| Walk-in Freezer | 30F |
| Walk-in Cooler | 36F |
| Sandwich prep cooler | 53F |
| Condiment Well | 39F |
| Walk-in Cooler Beverages | 39F |
| Prep area 3 door cooler | 38F |
| Description | Temperature | State Of Food |
|---|---|---|
| Cheese slices - Sandwich prep cooler | 53, 54F | |
| Tomato slices - Sandwich prep cooler | 54F | |
| Onion slices - Sandwich prep cooler | 54F | |
| Pickels - Sandwich prep cooler | 53F | |
| Sausage crumbles - Pizza prep cooler | 40F | |
| Bacon - Pizza prep cooler | 39F | |
| Sliced mushrooms - Pizza prep cooler | 38F | |
| Onion - Pizza prep cooler | 38F | |
| Deli express sandwiches - Grab and go cooler | 45-51F | |
| Pierre Grilled cheese sandwiches - Grab and go cooler | 45-50F | |
| Lunchables - Grab and go cooler | 44-48F | |
| Meat and cheese snack - Grab and go cooler | 53F |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 bay sink | N/a | SaniQuad | N/a |
| 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 | Observed multiple items in sandwich prep cooler, and grab and go cooler with temperatures above 41F when measured with inspector probe thermometer. Temperatures recorded and included in this report. | PIC voluntarily discarded all out of temperature items during this inspection. | Priority (P) | 0 |
| 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, tenderloin, and eggs in front warmer box with no discard times recorded per tilt requirement. | Kitchen staff was allowed to add times to warmer box indicating discard time. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 8 | 92 | 92 | |||||||||||||||||||||||||
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