| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 08/14/2025 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Deli Prep Table | 37F |
| Deli Prep Cooler | 36F |
| Deli Warmer | 146F |
| Deli Walk-in Cooler | 39F |
| Deli Walk-in Freezer | 4F |
| Retail Produce Case | 39F |
| Produce Walk-in Cooler | 38F |
| Meat Display Case | 36F |
| Meat Walk-in Cooler | 37F |
| Meat Walk-in Freezer | 6F |
| Dairy Walk-in Cooler | 37F |
| Retail Coolers | 35 to 39F |
| Retail Freezers | -1 to 9F |
| Description | Temperature | State Of Food |
|---|---|---|
| Bacon | 38F | |
| Black Olives | 37F | |
| Grilled Talipia | 50F | |
| Grilled Talipia (Blast Chiller) | 38F | |
| Salmon Salad | 46F | |
| Salmon Salad (Blast Chiller) | 38F | |
| White Rice (non-acidified) | 168F | |
| Cranberry Tuna | 40F | |
| Classic Macaroni Salad | 38F | |
| Carribean Mango Chicken | 36F | |
| Lemon Chicken Breasts | 32F | |
| Grilled Chicken (Warmer) | 147F | |
| Grilled Red Peppers (Warmer) | 163F | |
| Raw Ribeye | 37F | |
| Raw Flank Steak | 37F | |
| Bone in Lamb | 36F | |
| Chicken Sausage | 35F | |
| Raw Scallops | 34F | |
| Raw Jumbo Shrimp | 36F | |
| Crab Cakes | 38F |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Commercial Dishwasher | 160F | ||||
| Fruit Wash | 60 | ||||
| 3 Compartment Sink Bakery | 200 | Quaternary Ammonia | |||
| 3 Compartment Sink Meat | 200 | Quaternary Ammonia | |||
| 3 Compartment Sink Seafood | 200 | Quaternary Ammonia |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 01 PIC present, Knowledgeable, Duties | in | 0 | |||
| 01 0080-04-09-.02(1)(b) Demonstration of knowledge | out | Observed when PIC inside the bakery was testing sanitizer that they only dipped test strip for 2 seconds and tried to register the proper ppm of the firm's sanitizer. Per manufacturers instructions, the test strip must be dipped for 10 seconds to accurately register sanitizer. | Priority Foundation (PF) | 0 | |
| 30,31 Food temp controls | in | 0 | |||
| 30,31 30 Proper cooling methods, adequate equipment for temperature control | in | 0 | |||
| 30,31 0080-04-09-.03(5)(a)5 Cooling Methods (shallow pans, smaller portions, rapid cooling equipment, stirring, ice bath, ice as ingredient) | out | Using my probe thermometer, I observed a tray of Grilled Tilapia and Salmon Salad with an internal temperature of over 41F. The firm was currently placing out foods for their salad bar. I instructed PIC to place these items inside of a blast chiller to insure that they are cooled properly before they are placed into cold holding. After several minutes, foods were removed and tempted adequately at below 41F. | Priority Foundation (PF) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 9 | 91 | 91 | |||||||||||||||||||||||||
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