| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 03/14/2025 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Deli Display Case | 35-40 |
| Blast Chiller | 29 |
| Deli Walk In Cooler | 37 |
| Bakery Walk In Freezer | 4 |
| Produce Walk In Cooler | 37 |
| Meat Walk In Cooler | 41 |
| Meat Cut Room | 60 |
| Meat Display Case | 37-41 |
| Seafood Reach In Freezer | 15 |
| Grocery Walk In Freezer | -7 |
| Dairy Walk In Freezer | 33 |
| Dairy Retail Reach In Cooler | 29-33 |
| Dairy Retail Bunkers | 35-40 |
| Retail Reach In Freezers | -15 - 0 |
| Retail Egg Reach In Cooler | 35-37 |
| Retail Meat Reach In Cooler | 26-32 |
| Retail Meat Bunkers | 28-32 |
| Retail Lunch Meat Reach In Cooler | 29-31 |
| Bakery Retail Reach In Cooler | 26-28 |
| Retail Deli Reach In Coolers | 28-35 |
| Retail Produce Reach In Coolers | 32-38 |
| Retail Murray Cheese Reach In Cooler | 32 |
| Pick Up Walk In Cooler | 34 |
| Pick Up Walk In Freezer | -4 |
| Description | Temperature | State Of Food |
|---|---|---|
| Deli Ham Loaf | 39 | |
| Deli Turkey Loaf | 42 | |
| Deli Honey Ham Loaf | 38 | |
| Deli Cheese Loaf | 40 | |
| Raw Shrimp | 36 | |
| Crab Cakes | 42 | |
| Raw Salmon | 39 | |
| Raw Chicken Breast | 38 | |
| Raw Ribeye Steak | 37 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Bottle at Deli Slicer | 150 | SaniSave | |||
| Bakery Dish Machine | 165 | ||||
| Triple Sink in Deli Bakery | Kay Quat II | ||||
| Triple Sink In Meat Cut Room | Kay Quat II | ||||
| Triple Sink In Seafood | Kay Quat II |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 33 Thermometers provided and accurate | in | 0 | |||
| 33 0080-04-09-.04(5)(b)1 Good Repair and Calibration (Thermometers shall be accurate to plus or minus 2F) | out | Observed thermometer at produce walk in cooler to not be working at time of inspection. Display was past -40 degrees F, temperature of walk-in cooler was 37 degrees F | PIC placed working thermometer inside of produce walk in cooler and retail reach in coolers. | Priority Foundation (PF) | 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 excessive dust build up on vent intakes in deli walk in cooler and dairy walk in coolers. Observed white organic matter build up behind fryer in deli area. | Core (C) | 0 | |
| 51,52 Facilities | in | 0 | |||
| 51,52 52 Physical facilities installed, maintained, clean | in | 0 | |||
| 51,52 0080-04-09-.06(5)(n) Premises maintained free of unnecessary items and litter | out | Observed excessive little on side of dumpster beside wall. | Core (C) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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