| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 03/20/2025 | Low Risk Food Retail | No | No |
| Description | Temperature |
|---|---|
| Retail produce coolers | 36F-40F |
| Retail cheese coolers | 39F-51F |
| Retail Deli meat cooler | 34F-42F |
| Retail meat coolers | 40F-43F, 40F |
| Retail Bunker -cooler | 39F |
| Retail Bunker- freezers | -8F, -9F, -7F, -13F |
| Walk-in Cooler | 40F |
| Walk-in freezer | 3F, -6F |
| Back Room Coolers A/B, C/D | 49F, 41F |
| Back Room Freezers E/F | 4F |
| Description | Temperature | State Of Food |
|---|---|---|
| Chicken (A/B Cooler) | 37F | |
| Creamer | 45F, 49F | |
| Crabcakes | 48F | |
| Green Goddess Dip | 47F, 46F | |
| Rice Pudding | 44F, 49F | |
| Mow Tube Yogurt | 47F | |
| Danimals Smoothie | 46F | |
| Cookie Dough | 48F | |
| Bake House Jumbo Biscuits | 47F | |
| Panara Lobster Bisque | 49F | |
| Bake House Cinnamon Rolls | 44F | |
| Extra Sharp Cheddar Block | 47F | |
| Pepperjack Block | 48F | |
| Mozzarella Block | 49F, 45F, 44F | |
| Genoa Salami (sliced) | 47F, 41F | |
| Honey Turkey(sliced) | 41F | |
| Sharp Cheddar Block | 48F | |
| Pulled Chicken | 45F, 43F | |
| jalapeno Pimento Cheese Salad | 46F | |
| Swiss Cheese Block | 47F, 48F | |
| Hard Salmi Sliced | 46F | |
| Sliced Turkey | 47F | |
| Sliced Honey Ham | 41F, 46F |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 13 Food separated and protected | in | 0 | |||
| 13 0080-04-09-.03(3)(b)1(i)(II) Raw animal foods must be separated by species (unless intentionally combined) | out | Observed ground Italian Sausage (Safe Food Handling 155F) over raw whole salmon filets (145F) in the retail display case. | PIC did voluntarily move the sausage away from the salmon. | Priority (P) | 1 |
| 19,20 safe temperature holding | in | 0 | |||
| 19,20 20 Cold holding temperature | in | 0 | |||
| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods | out | Observed numerous items (cheese. deli meats, crab cakes, soups. yogurts, and smoothies, ect) in the retail cooler, with an internal temperature greater than 41F when checked with Inspectors probe thermometer: see temperature chart. | PIC did voluntarily dispose of items by placing them in the dumpster and covering with bleach. | Priority (P) | 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 heavy dust build up on the produce cooler. | Core (C) | 1 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 9 | 91 | 91 | |||||||||||||||||||||||||
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