Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
04/21/2025 High Risk Food Retail Yes Yes

Equipment Temperatures


Description Temperature
Grill Prep Cooler Deli 33
Upright Prep Cooler Deli BOH 40
Upright Prep Freezer Deli BOH -4
Walk In Freezer Deli 2
Walk In Cooler Deli 34
Full-Service Deli Salad Case 35
Back Bar Cooler 35
Upright Salad Bar Prep Cooler 40
Walk In Cooler Produce Department 38
Walk In Cooler Seafood Department 33
Walk In Cooler Dairy Back Room 34
Walk In Freezer Deli/Meat Back Room 1
Sushi Prep Cooler 28
Frozen Foods Walk In 5
Retail Reach In Coolers 31-34
Retail Reach In Freezers -8 to 2
Under Counter Prep Cooler FOH 37
Full-Service Case @ Seafood 40
Sushi Case @ Retail 32
Walk In Cooler Meat Department 30

Food Temperatures


Description Temperature State Of Food
Bone In Fried Chicken 210
Sliced Tomatoes 39
Chopped Lettuce 40
Sliced Mushrooms 39
White Gravy 110 @ 30 Minutes
Cole Slaw In-House Made 40
Chili @ Salad Bar 140
Cottage Cheese @ Salad Bar 40
Pulled Chicken @ Salad Bar 40
Spaghetti 149
Potato Salad 39
Chicken Salad 40
Maple Honey Turkey Chub 38
Chopped Cabbage @ Produce 38
Neptune Salad @ Seafood 34
Crab Dip @ Seafood 40
Spicy California Crab Roll 40
Alaska Salad @ Sushi Prep 37
Spicy Crab @ Sushi Prep 37
Tempura Shrimp @ Sushi Prep 40

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
Three Compartment Sink Bakery 200 Q-San 10
Ware Wash Machine Water 166.3
Three Compartment Sink Produce 200 Q-San 10
Three Compartment Sink Seafood 200 Q-San 10
Three Compartment Sink Meat 200 Q-San 10

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
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 sushi food items at the sushi prep table that were above the minimum cold holding temperature of 41 degrees at the time of inspection. Food items were checked internally with TDA verified probe thermometer. Items Included: Smoked Salmon @ 49 degrees. Cooked Shrimp @ 49 degrees. PIC discarded the food items at the time of inspection. Priority (P) 2
24,25 Chemical hazards in 0
24,25 25 Chemicals identified, stored, and used in 0
24,25 0080-04-09-.07(2)(d)1 Sanitizers level over manufacture's suggested use out Noted that the Q-San 10 sanitizer concentration in the Deli Department three compartment sink showed a reading in excess of 500 PPM at the time of inspection. Sanitizer solution temperature was noted at 70 degrees as checked with TDA verified probe thermometer. Sanitizer solution was emptied and refilled with a recheck reading in excess of 500 PPM. Priority (P) 0
44,45 Utensils and equipment in 0
44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used in 0
44,45 0080-04-09-.04(2)(b)6 Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance out Noted that the bottom rack in the Deli Department BOH under-counter prep cooler was rusted and not easily cleanable at the time of inspection. 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 Observe accumulation of food soils on the upper piping and spray bar inside the Deli Department ware wash machine at the time of inspection. Core (C) 1
51,52 Facilities in 0
51,52 52 Physical facilities installed, maintained, clean in 0
51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary out Observed heavy oil/grease buildup on the floor under the Deli Department fryers at the time of inspection. Core (C) 0
Total Score Violation Score Inspection Score Inspection %
100 14 86 86
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 3 42 93
Priority (P) 49 2 47 95
Priority Foundation (PF) 39 0 39 100