| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 07/16/2025 | High Risk Food Retail | No | Yes |
| Description | Temperature |
|---|---|
| Walk in Freezer (Bakery) | 5 |
| Preparation Cooler (Bakery) | 35, 41 |
| Walk in Cooler (Bakery) | 35 |
| Walk in Freezer (Deli/Bakery) | 7 |
| Deli Display Cooler | 32 to 37 |
| Walk in Cooler (Deli) | 37 |
| Blast Chiller | 37 |
| Walk in Cooler (Kitchen/Chicken) | 30 |
| Preparation Cooler (Sandwich Preparation) | 37 to 41 |
| Storage Coolers | 37 |
| Walk in Cooler (Produce) | 35 to 40 |
| Walk in Cooler (Seafood) | 39 |
| Seafood DIsplay Cooler | 38 |
| Meat Cutting Room | 42 |
| Walk in Cooler (Meat) | 26 |
| Walk in Cooler (Raw Chicken) | 25 |
| Walk in Freezer (Back Storage) | -16, -15 |
| Walk in Cooler (Dairy) | 31 |
| Retail Reach in Cooler (Dairy) | 31 to 42 |
| Retail Reach in Cooler (Meat) | 32 to 40 |
| Retail Reach in Freezer | -15 to 26 |
| Retail Reach in Bunker (Frozen) | 20 to 24 |
| Meat Grab & Go Cooler | 31 to 38 |
| Retail Reach in Bunker (Produce) | 34 to 40 |
| Retail Reach in Cooler (Produce) | 33 to 40 |
| Retail Reach in Cooler (Deli) | 33 to 42 |
| Display Cooler (Bakery) | 43 |
| Retail Reach in Freezer (Bakery) | -15 |
| Pick Up Freezer | -10 |
| Pick Up Cooler | 37 |
| Description | Temperature | State Of Food |
|---|---|---|
| Fried Chicken Tenders | 149, 152 | |
| Sliced Carrots | 151 | |
| Shredded Lettuce | 42 | |
| Sliced Olives | 40 | |
| Sliced Green Peppers | 43 | |
| Sliced Tomatos | 40 | |
| Cut Cantaloupe | 45 | |
| Raw Tilapia Fillets | 39 | |
| Wild Caught Salmon | 38 | |
| Raw Shrimp | 39 | |
| Marinated Salmon Fillet | 39 | |
| Broccoli Chedder Soup | 161 | |
| Chicken Noodle Soup | 168 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Three Compartment Sink (Bakery) | Q-San | ||||
| Spray Bottle (Bakery) | 150 | Sani Save | 70 | ||
| Three Compartment Sink (Bakery) | Q-San | ||||
| Three Compartment Sink (Deli) | 300 | Q-San | 74 | ||
| Spray Bottle (Deli) | 500, 500, 200 | Sani Save | 71 | ||
| Three Compartment Sink (Kitchen) | 150 | Q-San | 75 | ||
| Three Comparment Sink (Produce) | Q-San | ||||
| Three Compartment Sink (Seafood) | 300 | Q-San | 70 | ||
| Three Compartment Sink (Meat) | 200, 400 | Q-San | 74 |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 24,25 Chemical hazards | in | 0 | |||
| 24,25 25 Chemicals identified, stored, and used | in | 0 | |||
| 24,25 0080-04-09-.07(2)(d)1 Sanitizers level over manufacture's suggested use | out | Observed deli spray bottles containing sanitizer solution to have concentration above maximum 400 ppm when measured with firm and inspector's test strips. | PIC voluntarily remixed bottles until they measured in the appropriate concentration ranges. | Priority (P) | 1 |
| 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)(c)2 Storage or display of packaged food in contact with water or ice | out | Observed novelty ice cream products within the retail reach in freezers to be covered with ice from an unknown source. | PIC voluntarily discarded affected products. | Core (C) | 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 excess buildup of grease behind and underneath the deep fryers in the kitchen. | Core (C) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 10 | 90 | 90 | |||||||||||||||||||||||||
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