| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 03/24/2025 | High Risk Food Retail | No | Yes |
| Description | Temperature |
|---|---|
| Large Retail Warmer | 167 |
| Small Retail Warmer | 140 |
| Deli blast Chiller | In Use |
| Deli Case | 27 |
| Deli Walk-in Cooler | 33 |
| Deli Walk-in Freezer | 1 |
| Bakery Walk-in Freezer | -3 |
| Bakery walk-in cooler | 33 |
| Dessert Freezer | -5 |
| Produce walk-in cooler | 36 |
| Produce Retail Cooler | 37 |
| Meat Prep Room | 41 |
| Meat Walk-in Cooler | 28 |
| E-Shopping Walk-in Cooler | 30 |
| Over Stock Walk-in Freezer (2) | -3 and -5 |
| Over Stock Walk-in Cooler (2) | 36 and 39 |
| Dairy walk-in cooler | 36 |
| Retail cooler case | 26 to 39 |
| Retail freezer case | 9 to -14 |
| Retail Center Case | 23 to 37 |
| Description | Temperature | State Of Food |
|---|---|---|
| Raw Pork | 40 | |
| Rotisserie Chicken | 162 | |
| Chicken Tenders | 149 | |
| Mac + Cheese | 135 | |
| Tater Kegs | 116 | |
| Hot Dog | 117 | |
| milk | 35 | |
| Fried Chicken | 137 | |
| Deli Turkey | 29 | |
| Chocolate Cake | 38 | |
| Salsa | 40 | |
| Mire Poix | 31 | |
| Yogurt | 35 | |
| Eggs | 44 | |
| Raw Beef | 32 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| deli 3-compartment warewash | 200 | Kay Quat II | 89 | ||
| bakery 3-compartment warewash | 200 | Kay Quat II | |||
| meat 3-compartment warewash | 200 | Kay Quat II | 69 | ||
| produce 3-compartment warewash | 200 | Kay Quat II | 105 |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 19,20 safe temperature holding | in | 0 | |||
| 19,20 19 Hot holding temperature | in | 0 | |||
| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods | out | Small Retail Warmer- Using a state issued and calibrated probe thermometer, hot dogs (117 degrees) and Tater Kegs (116 degrees) were hot holding below the safe hot holding temperature of 135 degrees. | PIC had employee check temperatures of the tater kegs and hot dogs and discard out of temperature food products. | 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 | #1-Overstock Walk-in Cooler- Vent guards have dust build up and are beginning to close gaps in the fan guards. #2-Retail Sales floor- rice spillage on two separate isles. | Core (C) | 2 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 5 | 95 | 95 | |||||||||||||||||||||||||
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