Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
06/18/2025 High Risk Food Retail Yes No

Equipment Temperatures


Description Temperature
Makeshift Unit @ food service 39.6
Walk In Cold holding unit @ bakery 36.7
Walk In Freezer @ bakery -6.7
Walk In Freezer @ food service 4.3
Walk In Cooler @ produce 37.9
Walk In Cooler @ meat 36.0
Retail display case @ food service 37.5 to 39.1
Walk in Cold holding unit @ dairy 38.5
Walk in Cold holding unit @ food service @ chicken 39.1
Walk In Freezer @ grocery 14.3
Walk in Cold holding @ beer 40.1

Food Temperatures


Description Temperature State Of Food
Chicken Salad @ food service 40.6
cranberry chicken salad @ food service 40.3
raw beef @ meat department display case 41.3
ham deli meat @ food service 39.3
fried chicken @ hot holding 145.6

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
Three compartment sink @ cheese not set up Kay Quat
Three compartment sink @ food service 200 Kay Quat
Auto Dishwasher-food service 160
Three compartments Sink @ Bakery not set up Kay Quat
Auto Dishwasher @ bakery 161.1
Three compartment sink @ meat department not set up
Three compartment sink @ Seafood not set up Kay Quat
Three compartment sink @ Produce not set up Kay Quat

Violations


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 Automatic cheese grader had excessive amount of buildup and dried food residues from previous day use on the inside where the blade sits, the push plate and around the outside of the grader. The can opener attached to the food preparation table in the cheese area was observed to have excessive amount of dried food and build up on the blade. The pans at the hot bar, not currently in use, had an excessive amount of dried food residues and build up. Priority Foundation (PF) 1
14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature out The third deli meat slicer was observed to have excessive amount of buildup on the underside from previous day use. Priority (P) 3
14 0080-04-09-.04(6)(b)2 Cooking, baking equipment, and microwaves cleaning frequency; at least every 24 hours out Microwave in the bakery department was observed to have excessive amount of dried food residues and build up. Priority Foundation (PF) 0
35,36 Pests & contamination in 0
35,36 36 Contamination prevented during food preparation, storage or display in 0
35,36 0080-04-09-.03(3)(c)2 Storage or display of packaged food in contact with water or ice out Several boxes of raw chicken in the designated raw chicken storage cold holding unit at the food service area was observed to have condensate dripping from the unit above. Person in charge moved to U-boat of chicken from under the water dripping from the cold holding unit. Core (C) 0
44,45 Utensils and equipment in 0
44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used in 0
44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable out Several of the cheese area cutting board were observed to be heavy scored. Priority (P) 1
44,45 45 Warewashing facilities installed, maintained, and used; test strips in 0
44,45 0080-04-09-.04(5)(a)4 Warewashing equipment shall be cleaned before use, to prevent recontamination, and at least every 24 hours if used. out The food service automatic dish machine had an excessive amount of dried food residues and build up on the sides, on the spray nozzles and bottom of the drain plan. Core (C) 3
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 Several of the bottom shelves of the food service cabinets were observed to have excessive amount of dried food residues and buildup. The makeshift unit in the food service area had an excessive amount of dried food residues and build up. The door slides in the meat department had an excessive amount of dried food residues and build up. The holder for the meat department brown paper had an excessive amount of dried food residues and build up. The speed racks and metal racks in the chicken preparation area was observed to be excessive amount of dried food residues and build up. The food service back preparation sink had excessive amount of dried food residues and build up. The rolling metal carts in the meat department, food service area, and produce department had an excessive amount of buildup and dried food residues. The dairy display racks in the dairy walk in cold holding unit had an excessive amount of dried food residues and build up. Core (C) 2
51,52 Facilities in 0
51,52 52 Physical facilities installed, maintained, clean in 0
51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary out Fan guards in the chicken cold holding unit of the food service area, product, meat department and produce cold holding unit had excessive amount of dust. Core (C) 0
53 Ventilation, lighting, and designated areas used in 0
53 0080-04-09-.06(4)(c) Designated area for personal items shall be located so that food and equipment are protected from contamination; personal belongings properly stored out Employee's personal water bottle was observed to be stored in cold holding unit at the cheese preparation area with other package foods for customer. Core (C) 0
Total Score Violation Score Inspection Score Inspection %
100 14 86 86
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 5 40 88
Priority (P) 49 2 47 95
Priority Foundation (PF) 39 2 37 94