| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 01/30/2025 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| One-Door Stainless Steel Cafe Cooler | -3 |
| Walk-in Cooler (Cafe) | 40 |
| Walk-in Cooler (Bakery) | 38 |
| Walk-in Cooler (Meat) | 34 |
| Walk-in Freezer (Bakery) | -7 |
| Walk-in Freezer (Retail) | -6,-7 |
| Produce Cooler | 40 |
| Dairy Cooler | 40 |
| Description | Temperature | State Of Food |
|---|---|---|
| Cheese Pizza | 154 | |
| Pepperoni Pizza | 138 | |
| Chicken Bake | 147 | |
| Hot Dogs | 169 | |
| Strawberries | 41 | |
| Milk | 41 | |
| Eggs | 41 | |
| Chicken | 35 | |
| Salmon | 34 | |
| Diced Onions | 34 | |
| Kirkland Guacamole | 39 | |
| Cheese | 36 | |
| Beef Oxtail | 37 | |
| Ground Beef | 31 | |
| Salad | 34 | |
| Beef Ribeye | 32 | |
| Pork Shoulder Butt | 31 | |
| Rotisserie Chicken (Upper, Middle, Lower,) | 141, 153, 144 | |
| Norwegian Swiss Cheese | 36 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Three-Compartment Sink (Cafe) | 200 | Kay Quat II | |||
| Three-Compartment Sink (Bakery) | 200 | Kay Quat II | |||
| Three-Compartment Sink (Meat) | 200 | Kay Quat II |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 51,52 Facilities | in | 0 | |||
| 51,52 52 Physical facilities installed, maintained, clean | in | 0 | |||
| 51,52 0080-04-09-.06(2)(a) Floors, walls and ceilings - Designed, constructed, and installed smooth and easily cleanable | out | There was a leak coming from the ceiling in the meat department near the cooling unit and in the retail area near the open meat cases. | Core (C) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 2 | 98 | 98 | |||||||||||||||||||||||||
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