| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 06/17/2025 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Meat Cut Room | 49 |
| Meat Display Case | 33-38 |
| Sandwich Make Unit | 36 |
| Deli Display Case | 39 |
| Bakery/Deli Walk In Cooler | 35 |
| Produce Walk In Cooler | 38 |
| Grocery Walk in Freezer | -1 |
| Dairy Walk In Cooler | 39 |
| Retail Juice Reach In Cooler | 33-39 |
| Freezer Bunker | 11-13 |
| Retail Reach In Freezer | -6 - 0 |
| Retail Dairy Reach In Cooler | 37-38 |
| Retail Produce Reach In Cooler | 32-37 |
| Retail Deli Reach In Cooler | 28-40 |
| Retail Meat Reach In Cooler | 30-37 |
| Pick Up Reach In Cooler | 40 |
| Pick Up Reach In Freezer | -2 |
| Description | Temperature | State Of Food |
|---|---|---|
| Raw Salmon | 37 | |
| Raw Shrimp | 38 | |
| Raw Strip Steak | 38 | |
| Raw Chicken Breast | 38 | |
| Sliced Tomatoes | 34 | |
| Sliced Bell Peppers | 35 | |
| Chicken Salad | 35 | |
| Deli Turkey Loaf | 32 | |
| Deli Ham Loaf | 34 | |
| Muenster Cheese Loaf | 32 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Meat Cut Room Triple Sink | Click San | ||||
| Deli Triple Sink | 400 | Click San | 71 | ||
| Bottle #1 in Deli | 200-300 | Sanisave | |||
| Bottle #2 in Deli | 200-300 | Sanisave | |||
| Bakery Triple Sink | 200 | Click San | 95 |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 14 Food contact surfaces; clean and sanitized | in | 0 | |||
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. | out | Observed multiple knives in meat cut room to be stored clean on magnet strip with white and red organic dried organic matter on knives. | PIC moved knives to triple sink to be washed. | Priority Foundation (PF) | 0 |
| 35,36 Pests & contamination | in | 0 | |||
| 35,36 36 Contamination prevented during food preparation, storage or display | in | 0 | |||
| 35,36 0080-04-09-.03(3)(e) Food shall be stored in a clean location, not exposed to contamination, at least 6 inches above the floor. Food shall not be stored in prohibited areas such as: locker/ch... | out | Observed 2 boxes of food products to be stored directly on floor in grocery walk in freezer. Observed rack of bakery products with no cover leaving the products exposed to contamination. | PIC placed lid on top of rack for bakery products. | Core (C) | 0 |
| 40,41 Utensils | in | 0 | |||
| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled | in | 0 | |||
| 40,41 0080-04-09-.04(9)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining | out | Observed 2 storage food containers to be stacked without being completely air dried. | Core (C) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 10 | 90 | 90 | |||||||||||||||||||||||||
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