| Inspection date |
Score |
Inspection type |
| ▸ Jul 30, 2026 |
98
|
Bakery
· 5 findings
|
|
Observations and corrective actions
-
10
Food contact surfaces & returnables; Cleaned and sanitized at ppm/temp — Sanitizer solution quaternary at 200 ppm
-
2
Proper Cold Hold temperature (41 F/45 F) — Display cooler 34°F Reach in dairy cooler 34°F
-
21
Person in charge present, demonstration of knowledge, and perform duties — On duty manager Zoee Turner
-
39
Utensils, equipment, & linens; properly used, stored, dried, & handled — Observed cutting board needs to be replaced. §228.111. Equipment, Maintenance and Operation. Cutting surfaces. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
-
47
Other Violations — Observed no score card or inspection report posted. §10.02.008 Conditions of Retention , Responsibilities of the Permit Holder. Upon acceptance of the permit issued by the regulatory authority, the permit holder in order to retain the permit shall: (1) post the following items in a location in the food establishment that is conspicuous to consumers and in public view: 1. The most recent inspection report (front door) 2. The Certified Food Manager certificate 3. Current permit 4. The most recent inspection scorecard (front door) Failure to post will result in a written citation
Inspector: Jeremy Cooper
· Corrected on site: 0
|
Score grading: 90+ excellent, 80–89 needs improvement, under 80 failing. Inspection types include routine, re-inspection (a re-visit after a low score), and pre-opening inspections. Inspectors check temperature controls, hand-washing, surface sanitation, employee health, food protection from contamination, and proper handling of leftovers. A low score will typically trigger a re-inspection within 10–30 days.