Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
02/04/2025 High Risk Food Retail Yes No

Equipment Temperatures


Description Temperature
WIC-bakery/deli/meat 33
Store freezer 16
Meat room 43
Produce WIC cooler 37
Dairy WIC 35
Deli case 40
meat case 35
rotisserie oven 400
Rotissire retail warmer 165

Food Temperatures


Description Temperature State Of Food
rotisserie chicken 185
macroni n cheese 150
humas 30
catfish fillet 36
lobster tail 37
black garlic mushroom 41

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
3 compartment sink-deli 400 kay quat solid 73
3 compartment-meat 400 kay quat solid 70
3 compartment-meat room 400 kay quat solid 87
3 compartment-produce 400 kay quat solid 75

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
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)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods out Open beef in walk in cooler and open frozen sushi fish in walk in freezer. Corrected during walk. Priority (P) 0
40,41 Utensils in 0
40,41 40 In use utensils properly stored in 0
40,41 0080-04-09-.03(3)(d)2 In use utensils for food preparation or dispensing shall be stored properly; handle above food, or in running water, and protected. out Tongs sitting on prep table in deli area. Core (C) 0
Total Score Violation Score Inspection Score Inspection %
100 6 94 94
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 1 44 97
Priority (P) 49 1 48 97
Priority Foundation (PF) 39 0 39 100