Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
03/18/2025 High Risk Food Retail Yes No

Equipment Temperatures


Description Temperature
Deli Display Case 30-31
Deli Walk In Cooler (RTE) 40
Deli Sub Bar Right & Left 34, 35
Deli Chicken Walk In Cooler 39
Deli 2 door tabletop Cooler 36
Bakery Walk IN cooler 41
Bakery Walk IN freezers 11, 11
Bakery Decorating tabletop Cooler 36
Produce Walk In cooler 34
Seafood Display 33
Seafood Walk IN cooler 36
Meat Department Production Floor 50
Meat Department Walk IN cooler 36
Meat walk in cooler Chicken 34
Dairy walk in cooler 34
Meat/Seafood walk in freezer -1
Shared walk in freezer 1
Retail coolers 37, 36, 37, 40, 37, 34, 38
Retail freezers 9, 15, -4, 0, -5, -3, 0, 11, -3
To Go Cooler/Freezer 32/-9

Food Temperatures


Description Temperature State Of Food
Sliced tomato 46
Sliced green peppers 36
Sliced onion 41
Sliced tomato 34
Green pepper 38
Chicken noodle soup 150
Cod 34
Scallop 35
Crab cluster 38

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
Deli 3 bay sink 200 Qsan 10 65
Deli spray bottle 300 SaniSave 65
Produce 3 bay sink 200 Qsan 10 80
Seafood 3 bay sink 200 Qsan 10 79
Meat 3 bay 150 Qsan 10 68
Mechanical dishwasher 201

Violations


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 internal temperature of container of sliced tomatoes to be above 41F when tested with inspector's calibrated probe thermometer. All other cold holding temperatures within safe range PIC voluntarily discarded sliced tomatoes. Discussed cooling options for containers of sliced produce used at more than one workstation Priority (P) 0
35,36 Pests & contamination in 0
35,36 36 Contamination prevented during food preparation, storage or display in 0
35,36 0080-04-09-.03(3)(e) Food shall be stored in a clean location, not exposed to contamination, at least 6 inches above the floor. Food shall not be stored in prohibited areas such as: locker/ch... out Observed fresh baked items in bakery stored uncovered Core (C) 0
42,43 Single service & gloves in 0
42,43 42 Single-service articles stored and used in 0
42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination out Observed foam trays in meat cutting room soiled with red/pink organic matter PIC discarded soiled foam trays Core (C) 0
Total Score Violation Score Inspection Score Inspection %
100 9 91 91
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 2 43 95
Priority (P) 49 1 48 97
Priority Foundation (PF) 39 0 39 100