| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 04/16/2025 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Bakery Lowboy | 40 |
| Bakery Walk In Freezer | 2 |
| Bakery Walk In Cooler | 37 |
| Deli Walk In Freezer | 6 |
| Deli Meat Display Case | 36-40 |
| Blash Chiller | 39 |
| Sandwich Make Units | 39, 43 |
| Deli Lowboys | 37-42 |
| Produce Walk In Cooler | 40 |
| Meat Display Case | 35-37 |
| Seafood Walk In Cooler | 35 |
| Meat Cut Room | 55 |
| Meat Walk In Coolers | 35, 34 |
| Grocery Walk In Freezers | -10, -11 |
| Dairy Walk In Cooler | 37 |
| Retail Dairy Reach In Cooler | 38-43 |
| Retail Reach In Freezers | -8 - 2 |
| Retail Frozen Bunkers | 0-15 |
| Retail Reach In Cooler Bunkers | 35-38 |
| Retail Deli Meat Case | 29-33 |
| Retail Meat Reach In Coolers | 29-36 |
| Retail Produce Reach In Coolers | 29-38 |
| Retail Deli Cases | 33-36 |
| Retail Bakery Cases | 29-33 |
| Pickup Reach In Cooler | 38 |
| Pickup Reach In Freezer | 10 |
| Description | Temperature | State Of Food |
|---|---|---|
| Chicken Loaf | 33 | |
| Ham Loaf | 34 | |
| Chipotle Gouda Cheese Loaf | 38 | |
| Sliced Tomatoes | 39 | |
| Sliced Bell Peppers | 36, 43 | |
| Sliced Cucumbers | 42 | |
| Raw Salmon | 36 | |
| Raw Shrimp | 35 | |
| Lobster Meat | 34 | |
| Rotisserie Chicken | 203 | |
| Charleston She Crab Soup | 158 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Triple Sink at Cake Station | Q-San 10 | ||||
| Bottle in Deli | 400 | Sani Save | |||
| Bakery Triple Sink | Q-San10 | ||||
| Deli Triple Sink | 200-400 | Q-San 10 | 76 | ||
| Produce Triple Sink | 200 | Q-San 10 | 71 | ||
| Seafood Triple Sink | 200 | Q-San 10 | 65 | ||
| Meat Cut Room Triple Sink | 300-400 | Q-San 10 | 61 |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 14 Food contact surfaces; clean and sanitized | in | 0 | |||
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. | out | Observed 2 spots of dried red organic matter in top cabinet of cleaned stored band saw #1 in meat cut room, also observed brown organic matter on wheel of same band saw. | PIC had employee break down and reclean/sanitize band saw. | 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 heavy grease build up on sides of fryer and side of warmer besides fryers in deli area. Observed grey/black greasy organic matter on floor behind fryers in deli area. | Core (C) | 0 | |
| 47,48,49 Plumbing | in | 0 | |||
| 47,48,49 49 Sewage and waste water disposal | in | 0 | |||
| 47,48,49 0080-04-09-.05(4)(c) Sewage and waste water properly disposed through public sewer or approved septic system; including condensate drainage | out | Observed water leaking from hose spigot in bakery ware washing area. Water was observed leaking onto floor. Bakery manager stated a work order has been placed for spigot. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 10 | 90 | 90 | |||||||||||||||||||||||||
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