| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 10/03/2025 | High Risk Food Retail | Yes | No |
| Description | Temperature |
|---|---|
| Deli/meat walk in cooler | 36 |
| Bakery walk in cooler | 38 |
| Produce walk in cooler | 40 |
| Retail walk in cooler | 39 |
| Cafe walk in cooler | 37 |
| Retail walk in freezer 1 | 2 |
| Retail walk in freezer 2 | 5 |
| Meat bunker cooler | 40 |
| Retail open air cooler 1 | 39 |
| Retail open air cooler 2 | 39 |
| Retail open air bunker 2 | 38 |
| Seafood cooler | 38 |
| Description | Temperature | State Of Food |
|---|---|---|
| Ground beef | 43 | |
| Hot dog | 155 | |
| Pepperoni | 39 | |
| Pizza cheese | 38 | |
| Sliced tomato | 40 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Cold deli 3 compartment sink | 200 | 80 | |||
| Cold deli sanitizer bucket x2 | 0,0 | 74 | |||
| Rotisserie room sanitizer bucket | 0 | 75 | |||
| Meat 3 compartment sink | 200 | 73 | |||
| Bakery Dishwasher | 168.8 | ||||
| Cafe 3 compartment sink | 300 | 71 | |||
| Cafe dishwasher | 167.7 |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 14 Food contact surfaces; clean and sanitized | in | 0 | |||
| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions | out | ** Observed Quat sanitizer concentration at 0 ppm in the sanitizer buckets in the deli area and rotisserie area. | PIC voluntarily corrected during inspection. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
|
||||||||||||||||||||||||||||