| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 02/09/2026 | High Risk Food Retail | No | No |
| Description | Temperature |
|---|---|
| Make Unit 1 | 37F |
| Make Unit 2 | 38F |
| Walk in cooler | 39F |
| 2 Door cooler beneath oven | 40F |
| Walk in freezer | 10F |
| Description | Temperature | State Of Food |
|---|---|---|
| Tomato sliced | 36F | |
| Bell pepper | 36F | |
| Black olives | 37F | |
| Banana pepper | 36F | |
| Onions | 37F | |
| Lettuce | 39F | |
| Pickles | 36F | |
| Roast beef | 39F | |
| chicken breast | 39F | |
| Teriyaki chicken | 38F | |
| Sliced ham | 38F | |
| Tuna | 39F | |
| Pepperoni | 37F | |
| Sliced cheese | 36, 37, 37F | |
| Meatballs | 133F |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 bay sink | 250 | SuperSan | 80F |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 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 sanitizer testing strips expired as of May 2025, Todays date is 02/09/2025. | Priority Foundation (PF) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 2 | 98 | 98 | |||||||||||||||||||||||||
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