Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
06/17/2025 High Risk Food Retail Yes No

Equipment Temperatures


Description Temperature
Deli Meat Case #1 37.8
Deli Meat Case #2 38.6
Walk in Freezer @ food service -0.6
Walk in Cold holding unit @ food service 37.1
Walk in Cold holding unit @ Bakery 36.7
Walk in Freezer @ bakery -1.0
Walk in Cold holding unit @ meat 26.4
Walk in Cold holding unit @ dairy 38.5
Walk in Freezer @ grocery -7.7
Walk in Freezer @ ice cream -6.4
Walk in cold holding unit @ produce 36.8

Food Temperatures


Description Temperature State Of Food
egg roll @ reheat 167.8
Sliced ham @ walk in cold holding unit food service 40.7
fish patty @ reheat 206.3
Rotisserie Chicken @ cooking 187.4 to 191.2
Bone in Fried Chicken @ hot holding 145.6 to 147.8
Boneless chicken @ hot holding 143.2 to 145.3
fried chicken cooling @ 4 hours 53.1
mac and cheese @ hot holding 136.7
mashpotatoes @ hot holding 135.4
whole chicken @ cold holding 38.6
fried chicken @ cold holding 41.2

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
Three compartment sink @ food service 200 Kay Quat
Automatic Dish Machine 160.0
Three Compartment Sink @Bakery not set up Kay Quat
Three Compartment Sink @ Produce not set up Kay Quat
Three Compartment Sink @ Meat 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 Employee was observed to probe several different foods that were reheated and did not sanitize the thermometer until the last food item was checked after reheating. Priority Foundation (PF) 0
14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature out The first and second deli meat slicer, being stored at ambient temperature, near the hand washing sink was observed to have dried food residues on the blade, dried food residues on the black guard and on the push plate. Priority (P) 1
14 0080-04-09-.04(6)(b)2 Cooking, baking equipment, and microwaves cleaning frequency; at least every 24 hours out The blast chiller food probe holder was observed to have excessive amount of buildup and dried food residues. Priority Foundation (PF) 0
40,41 Utensils in 0
40,41 41 Utensils, equipment, and linens; stored, dried, and handled in 0
40,41 0080-04-09-.04(9)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining out Several plastic clear containers were observed to be wet stacked on the metal racks near the three compartment sink. Core (C) 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 The deli meat retail case and the door slides of the retail case were observed to have excessive amount of dried food residues and build up. The door slides for dairy product in the walk in cold holding unit had an excessive amount of dried food residues and build up. Core (C) 0
Total Score Violation Score Inspection Score Inspection %
100 7 93 93
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 2 43 95
Priority (P) 49 1 48 97
Priority Foundation (PF) 39 2 37 94