Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
03/25/2025 High Risk Food Retail Yes No

Equipment Temperatures


Description Temperature
Deli Display Cooler 33
Deli walk-in Cooler 28-32
Deli walk-in cooler(chicken) 31
Bakery Walk-in Cooler/Freezer 29/-3
Starbucks Reach-in Cooler 33, 31, 32, 33
Murray's Cheese Cooler 35
Meat Display Cooler 32
Meat Walk-in Cooler 31-33
Produce Walk-in Cooler 32
Dairy Walk-in Cooler 31-30
Pickup Reach-in Coolers/Freezers 32, 40, 32, 32, 34, 32, 35, 34/0, -2
Deli 3 door tabletop cooler 33
Deli 3 door freezer -7
Seafood walk in freezer 1
Seafood 3 door freezer -3
Grocery walk in freezer -17
Retail Coolers 30, 34, 37, 34, 32, 30, 29
Retail Freezers -11, -12, -14, -13, -1, -3

Food Temperatures


Description Temperature State Of Food
Sea scallop 36
Salmon 35
Cooked shrimp 36
Chicken breast 35
Ribeye 34
Duroc pork chop 34
Ham chub 33

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
Starbucks 3 bay sink 200 KayQuat II 81
Seafood 3 bay sink 300 KayQuat II 75
Meat cut room 3 bay sink 0, 200 KayQuat II 79
Murray Spray bottle 150-200 SaniSave 63

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
08 Adequate handwashing sinks properly supplied and accessible in 0
08 0080-04-09-.06(3)(a)4 Handwashing aids and devices may not be provided for sinks not designated as hand sink; hand signs not provided out Observed hand wash signs missing in unisex restrooms Core (C) 0
14 Food contact surfaces; clean and sanitized in 0
14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature out Observes slicer log missing entry for one of the slicers in the deli Priority (P) 0
14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions out Observed concentration of sanitizer in meat cut room 3 bay sink to be 0ppm PIC drained sink and ran a fresh batch which tested within safe parameters Priority (P) 0
21,22 Date & Time for food safety in 0
21,22 21 Date Marking and Disposition in 0
21,22 0080-04-09-.03(5)(a)7 Date Marking; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, ... out Observed no date marking on plastic bag of hot dogs in deli walk in cooler Priority (P) 0
35,36 Pests & contamination in 0
35,36 35 Insects, rodents, and animals not present in 0
35,36 0080-04-09-.06(2)(b)5 Outer Openings - Protected out Observed damage and spacing to dock doors PIC stated that repairs have been requested 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 deli display cooler doors soiled with sticky organic matter **Observed dust accumulation on vent of cooling unit in produce cut room ***Observed dried white organic matter soiling outside of 3 door seafood freezer Core (C) 0
Total Score Violation Score Inspection Score Inspection %
100 17 83 83
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 3 42 93
Priority (P) 49 3 46 93
Priority Foundation (PF) 39 0 39 100