Inspection

Food Safety Retail Inspection

Inspection details


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

Equipment Temperatures


Description Temperature
WIC deli 35
WIC produce 36
WIC meat 33
WIC seafood 33
WIC dairy 35
Prep Cooler pizza 37
Prep Cooler deli 38

Food Temperatures


Description Temperature State Of Food
Baked Chicken 188
Meatloaf hotbox 140
Beans hotbox 139
Cheese Pizza 136
Turkey sliced deli case 36
Potato Salad deli case 38
Cooked Chicken WIC deli 38
Shrimp seafood case 34
Raw Hamburger meat dept. 35
Sliced Melon produce dept. 39
cold chicken wings salad bar 38
cheddar sauce soup bar 139
milk Starbucks 38
Tuna Roll Sushi Retail RIC 38
Sliced cumumber sushi prep cooler 37
Tuna WIC 34
Crab Stick sushi prep cooler 37

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
3 comp sink meat 200 Chemstar
3 comp sink deli 200 Chemstar
Produce Sink 60 ProMaxx
3 comp sink Starbucks 200 Chemstar

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
16,17,18 cooking, reheating, cooling in 0
16,17,18 18 Cooling time and temperature in 0
16,17,18 0080-04-09-.03(5)(a)4(i) Cooling must occur within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F or less. out Observed employee preparing salads with fried chicken. Chicken was cooked and cut up then placed directly on salad, them packaged to be placed directly in retail cooler on sales floor instead of cooling prior to being placed on sales floor. PIC corrected employee to chill chicken and salads prior to placing on the sales floor reach in cooler. Priority (P) 0
37 Personal Cleanliness in 0
37 0080-04-09-.02(4)(c) Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair while working with exposed food. out Observed employee in seafood department without a beard guard while preparing foods. PIC corrected employee 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