Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
05/14/2025 High Risk Food Retail No No

Equipment Temperatures


Description Temperature
Rotisserie Warmer 148
Open Air Meat Cooler 35
Open Air Dairy Cooler 38
Walk-in Meat Cooler 31
2 Door Meat Prep Freezer 10
Walk-in Produce/ Dairy Cooler 29
Open Air Retail Cooler 37 to 40
Retail Freezers 11 to -8

Food Temperatures


Description Temperature State Of Food
Rotisserie Chicken 162
Shredded Carrots 41
Guacamole 40
Milk 41
Ground Beef 47
Raw Pork 39

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
3-Bay Sink- Meat Department 200 Spectrum II 81

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
08 Adequate handwashing sinks properly supplied and accessible in 0
08 0080-04-09-.06(3)(a)2 Handwashing sinks, properly supplied with soap out Meat prep room hand sink did not have soap when inspected. Employee re-filled soap. Priority Foundation (PF) 0
37 Personal Cleanliness in 0
37 0080-04-09-.02(4)(c) Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair while working with exposed food. out Employee wrapping raw meats with plastic wrap was not wearing a hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair while working with exposed food. 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 Single service meat trays stored on the floor in the meat prep area and retail meat prep area. Employee relocated single service containers to another location. Core (C) 0
Total Score Violation Score Inspection Score Inspection %
100 6 94 94
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 2 43 95
Priority (P) 49 0 49 100
Priority Foundation (PF) 39 1 38 97