| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 05/07/2025 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Deli Walk in Cooler | 36 |
| Deli Walk in Freezer | 6 |
| Produce Walk in Cooler | 38 |
| Walk in Freezer | 8 |
| Lunchmeat Walk in Cooler | 39 |
| Meat Walk in Cooler | 37 |
| Meat Walk in Freezer | -5 |
| Dairy Walk in Cooler | 39 |
| Description | Temperature | State Of Food |
|---|---|---|
| Rotisserie Chicken | 38 | |
| 8 Piece Fried Chicken | 38 | |
| Chili Mango Roasted Chicken Drumstick | 37 | |
| Chicken Salad | 34 | |
| Fried Chicken Breast | 192 | |
| Sliced Watermelon | 37 | |
| Rotisserie Chicken | 172 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Ware Wash Sink Deli | J512 | ||||
| Ware Wash Sink Produce | 200 | J512 | |||
| Ware Wash Sink Meat | 200 | J512 |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 14 Food contact surfaces; clean and sanitized | in | 0 | |||
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature | out | Poly blocks on last cutting table in meat dept. observed with dried blood from prior day use on underside of block. | Employee cleaned and sanitized blocks during inspection. | Priority (P) | 0 |
| 51,52 Facilities | in | 0 | |||
| 51,52 52 Physical facilities installed, maintained, clean | in | 0 | |||
| 51,52 0080-04-09-.06(5)(a) Maintained in good repair | out | Floor in walk in cooler of meat dept. observed to be pitted and is in need of repair. | Core (C) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 6 | 94 | 94 | |||||||||||||||||||||||||
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