Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
05/23/2025 High Risk Food Retail Yes Yes

Equipment Temperatures


Description Temperature
WIC 36
Prep Cooler Deli 38
RIC 38

Food Temperatures


Description Temperature State Of Food
Chili 140
Fried Chicken 159
Potato Log 150
Sausage Biscut 139
Turkey 37
Sliced Tomatoes 38

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
3 comp sink 200 Steramine

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
38,39 wiping cloth & washing produce in 0
38,39 38 Wiping cloths properly used and stored in 0
38,39 0080-04-09-.04(1)(a)1(vi) Sponges shall not be used in contact with cleaned and sanitized or in-use food-contact surfaces. out Observed sponge being used at dish sink. PIC discarded sponge Core (C) 0
42,43 Single service & gloves in 0
42,43 42 Single-service articles stored and used in 0
42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination out Observed to go containers by hot box not inverted to prevent possible contamination. PIC inverted to go boxes Core (C) 0
51,52 Facilities in 0
51,52 52 Physical facilities installed, maintained, clean in 0
51,52 0080-04-09-.06(5)(m) Maintenance tools such as brooms, mops, vacuum cleaners need to be properly stored; mops stored to air dry. out Observed mop stored in dirty mop water in bucket. Not hung to dry PIC hung mop to dry Core (C) 0
Total Score Violation Score Inspection Score Inspection %
100 4 96 96
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 3 42 93
Priority (P) 49 0 49 100
Priority Foundation (PF) 39 0 39 100