Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
07/25/2025 High Risk Food Retail Yes Yes

Equipment Temperatures


Description Temperature
Deli Walk-in Cooler 36F
Deli Walk-in Freezer -3F
Deli Cold Display 36F
Deli Cold Display 2 36F
Deli Hot Box 140F
Bakery Walk-in Cooler 35F
Bakery Walk-in Freezer 12F
Produce Walk-in Cooler 39F
Meat Walk-in Cooler 36F
Meat/Grocery Walk-in Freezer -1F
Grocery Walk-in Freezer -9F
Retail Coolers 36 to 40F
Retail Freezers 22 to -6F

Food Temperatures


Description Temperature State Of Food
Rotisserie Chicken x 4 153 to 177F
Popcorn Chicken 135F
Hot Dogs 137F

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
Deli 3 Compartment Sink 200 Quaternary Ammonia
Bakery Sanitizer Spray Bottle 350 Quaternary Ammonia 80F
Commerical Dishwasher 162F
Meat 3 Compartment Sink 200 Quaternary Ammonia
Produce 3 Compartment Sink 350 Quaternary Ammonia

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
14 Food contact surfaces; clean and sanitized in 0
14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined out Observed when asking PIC inside of the produce department about sanitizer testing that they stated the rate should be between 400-500 ppm. Per manufacturer's instructions, test strips must register between 200 to 400 ppm. 500 ppm would make the sanitizer toxic. Also, PIC stated that test strips must be dipped for 20 seconds to get the correct parts per million. Per the manufacturer's instructions, test strips must be dunked for 10 seconds to register the proper parts per million. I also asked the PIC inside of the meat department to test the firm's sanitizer and they stated that they were not knowledgeable on the proper rate. I walked both PICs through proper sanitizer testing and processes. Priority Foundation (PF) 0
35,36 Pests & contamination in 0
35,36 35 Insects, rodents, and animals not present in 0
35,36 0080-04-09-.06(5)(k) Controlling Pests including evidence of pests and eliminating their presence. out Observed several house flies loafing throughout the bakery and deli areas on prep tables and around drains. Priority Foundation (PF) 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 puddled water in the utility closet, inside of the deli backroom. Core (C) 0
51,52 Facilities in 0
51,52 52 Physical facilities installed, maintained, clean in 0
51,52 0080-04-09-.06(5)(a) Maintained in good repair out Observed a leak at the base of the produce departments 3 compartment sink sanitizer basin. PIC immediately contained leak with bucket. (see pics). Firm has maintenance set up for repair. I also observed a loose faucet head on the deli's 1st hand sink when entering food preparation. Leak is still adequately draining. Core (C) 0
Total Score Violation Score Inspection Score Inspection %
100 11 89 89
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 2 43 95
Priority (P) 49 0 49 100
Priority Foundation (PF) 39 2 37 94