| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 07/22/2025 | High Risk Food Retail | No | Yes |
| Description | Temperature |
|---|---|
| Bakery Walk In Cooler | 38 |
| Bakery Walk In Freezer | 3 |
| Storage Walk In Cooler | 43 |
| Produce Walk In Cooler | 40 |
| Deli Prep Room | 43 |
| Deli Prep Reach In Cooler | 37 |
| Deli Prep Reach In Freezer | 3 |
| Deli Display Case | 38-40 |
| Deli Reach In Cooler | 34-40 |
| Meat Cut Room | 43 |
| Meat Walk In Cooler | 36 |
| Retail Bakery Reach In Cooler | 31 |
| Retail Bakery Reach In Cooler | 8 |
| Retail Dairy Reach In Cooler | 27-34 |
| Retail Produce Reach In Cooler | 35-39 |
| Retail Meat Reach In Cooler | 31-39 |
| Retail Reach In Freezers | -10 - 0 |
| Retail Walk In Freezer | -5 |
| Retail Walk In Cooler | 38 |
| Frozen Bunkers | 3-24 |
| Snack Shop Reach In Cooler | 25 |
| Snack Shop Reach In Freezer | 0 |
| Pick Up Reach In Coolers | 33-34 |
| Pick Up Reach In Freezer | 3 |
| Description | Temperature | State Of Food |
|---|---|---|
| Chicken Breast | 39 | |
| Beef Bologna Loaf | 36 | |
| Turkey Loaf | 42 | |
| Raw Red Meat | 41 | |
| Raw Chicken | 34 | |
| Hotdogs | 171, 165 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Bakery Triple Sink | 400 | Kay Quat II | 82 | ||
| Bakery Dish Machine | 161.1 | ||||
| Deli Triple Sink | 200 | Kay Quat II | 100 | ||
| Bottle #1 in Deli | 200 | Sani Save | |||
| Bottle #2 in Deli | 150 | Sani Save | |||
| Bottle in Chicken Area | 150 | Kay Quat II | |||
| Meat Cut Room Triple Sink | 200-400 | Kay Quat II | 86 | ||
| Snack Shop Bottle | 0 | Kay Quat II | |||
| Snack Shop Dish Machine | 163.8 | ||||
| Snack Shop Bottle after Refill | 200 | Kay Quat II |
| 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 pink organic matter on ice chute on fountain machine in snack shop | Priority Foundation (PF) | 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 bottle in snack shop area and deli area to have 0 ppm when tested with firms test strips. | PIC refilled bottle to proper PPM | Priority (P) | 1 |
| 44,45 Utensils and equipment | in | 0 | |||
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips | in | 0 | |||
| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. | out | Observed no test strips or thermometers for determining dish machine final rise temperature | Priority Foundation (PF) | 1 | |
| 47,48,49 Plumbing | in | 0 | |||
| 47,48,49 49 Sewage and waste water disposal | in | 0 | |||
| 47,48,49 0080-04-09-.05(4)(c) Sewage and waste water properly disposed through public sewer or approved septic system; including condensate drainage | out | Observed large crack in meat room triple sink drainpipe causing water leakage directly onto floor. Firm does have other triple sinks for proper ware washings. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 11 | 89 | 89 | |||||||||||||||||||||||||
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