| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 05/20/2025 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Produce walk in cooler | 32 |
| OPD cooler | 36 |
| Produce retail cooler | 32 |
| Meat retail cooler | 28 |
| Deli retail fresh meat case | 32 |
| Deli meat case | 33 |
| Dairy walk in cooler | 35 |
| Description | Temperature | State Of Food |
|---|---|---|
| salad dressing | 38 | |
| milk | 39 | |
| salad mix | 38 | |
| raw pork | 34 | |
| presliced roast beef | 39 | |
| bologna | 38 | |
| milk | 38 | |
| mashed potatoes | 178 | |
| fried chicken | 148 | |
| rottiserie chicken | 156 | |
| General Tso's chicken | 170 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Bakery 3-bay sink | 200 | Kay Quat II | |||
| Deli 3-bay sink | 300 | Kay Quat II |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 19,20 safe temperature holding | in | 0 | |||
| 19,20 19 Hot holding temperature | in | 0 | |||
| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods | out | Observed some deli items out of temperature, probed with calibrated thermometer - popcorn chicken 120 - 122; spice popcorn chicken 118. | Out of temperature items removed for disposal during inspection. | Priority (P) | 0 |
| 46 Non-food contact surfaces clean | in | 0 | |||
| 46 0080-04-09-.04(6)(a)1(iii) Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. | out | Observed ice buildup on ceiling in back corner of walk in frozen foods freezer. | Core (C) | 1 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 5 | 95 | 95 | |||||||||||||||||||||||||
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