Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
04/28/2025 High Risk Food Retail Yes Yes

Equipment Temperatures


Description Temperature
Starbucks Prep Cooler 39
Sushi Prep Cooler 37
Deli Prep Cooler 39
Deli Walk in Cooler 41
Deli Walk in Freezer 7
Bakery Walk in Cooler 39
Bakery Walk in Freezer 2
Produce Walk in Cooler 41
Seafood Upright Cooler 37
Seafood Upright Freezer 2
Meat Walk in Cooler 39
Meat Retail Service Cooler 41
Meat Walk in Freezer -4
Bakery Walk in Freezer (Back) -9
Walk in Freezer 1
Dairy Walk in Cooler 40
Deli Chicken Walk in Cooler 37

Food Temperatures


Description Temperature State Of Food
Rotisserie Chicken 178
Meat Pizza 169
Sausage Crumbles 39
Sliced Tomato 41
Orange Chicken 140
Fried Rice 139
Chicken Tender 139
Reubin Casserole 176
B/in Fried Chicken Breast 141
Potato Salad 36
Coleslaw 37
Chicken Salad 40
8 Piece Fried Chicken 40
Roasted Chicken Breast 40
Sliced Butternut Squash 41

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
Ware Wash Sink Starbucks 200 Kay Quat 2
Ware Wash Sink Deli 200 Kay Quat 2
Ware Wash Sink Produce Kay Quat 2
Ware Wash Sink Bakery Kay Quat 2
Ware Wash Sink Seafood 300 Kay Quat 2
Ware Wash Sink Meat Kay Quat 2

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
13 Food separated and protected in 0
13 0080-04-09-.03(3)(b)1(i)(I) Raw animal foods must be kept separate from ready to eat foods at all times out Metal container with a raw split turkey breast observed to be stored above cooked chicken on a metal roll rack in the deli walk in cooler. PIC reorganized roll rack so that raw foods wouldn't be stored over cooked ready to eat items during inspection. Priority (P) 0
14 Food contact surfaces; clean and sanitized in 0
14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. out Cuber blades observed in the meat dept. with a dried protein build-up in-between knife blades. Cuber blades were removed and placed in the ware wash sink to soak during inspection. Priority Foundation (PF) 0
38,39 wiping cloth & washing produce in 0
38,39 38 Wiping cloths properly used and stored in 0
38,39 0080-04-09-.03(3)(d)4 Wiping cloths shall be maintained dry or held in sanitizer; free of debris; wiping cloth storage containers are stored off the floor out Wet wiping cloths observed to be stored on the deli prep sink and on the produce dept. prep table. Wiping cloths shall be maintained dry or held in a container of sanitizer. Wiping cloths were removed and placed into containers containing sanitizer solution during inspection. Core (C) 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 Shelving in the pizza and sandwich prep coolers located in the deli observed with rust build-up present. Manager stated that the shelving would be painted this week. Core (C) 0
51,52 Facilities in 0
51,52 51 Garbage and refuse properly disposed; facilities maintained in 0
51,52 0080-04-09-.05(5)(a) Waste containers durable & cleanable; inaccessible to pests; drain plugs as required; outside dumpster on cleanable surface; outside dumpster properly constructed. out Trash compactor is actively leaking directly onto ground and observed wastewater pooled beside compactor. Manager stated that a work order would be placed. Core (C) 3
53 Ventilation, lighting, and designated areas used in 0
53 0080-04-09-.06(3)(c) Light Intensity shall be sufficient for cleaning where food is prepared or stored. out One section of lights observed in the deli without being shielded. 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 4 41 91
Priority (P) 49 1 48 97
Priority Foundation (PF) 39 1 38 97