| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 10/09/2023 | High Risk Food Retail | No | No |
| Description | Temperature |
|---|---|
| Pizza warmer | 154 |
| Cafe prep cooler | 37 |
| Cafe walk in cooler | 31 |
| Cafe walk in freezer | -3 |
| Deli prep room | 44 |
| Meat cut room | 46 |
| Meat walk in cooler | 38 |
| Bakery walk in freezer | 3 |
| Bakery walk in cooler | 36 |
| Retail area walk in freezers | 1, 4 |
| Retail walk in cooler | 40 |
| Dairy walk in cooler | 37 |
| Produce walk in cooler | 36 |
| Retail coolers | 39, 35, 36, 41, 36, 35, 40 |
| Retail freezers | 1, 3, 11, -1 |
| Description | Temperature | State Of Food |
|---|---|---|
| Onion & pepper mix | 38 | |
| Meat combo pizza | 139 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Deli waresink | 200 | ProForce | 87 |
| 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 expired test strips in Bakery and destroyed test strips in roasted chicken prep area | Priority Foundation (PF) | 0 | |
| 46 Non-food contact surfaces clean | in | 0 | |||
| 46 0080-04-09-.04(6)(a)1(iii) Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. | out | *Observed dried white organic matter on front of prep cooler in cafe **Observed heavy dust build up on vents of cooling unit in produce walk in cooler | Core (C) | 1 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 3 | 97 | 97 | |||||||||||||||||||||||||
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