| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 09/22/2025 | High Risk Food Retail | No | Yes |
| Description | Temperature |
|---|---|
| Walk in Freezer (Bakery) | -1 |
| Preparation Cooler (Bakery) | 36 |
| Walk in Cooler (Bakery) | 36 |
| Walk in Freezer (Bakery/Deli) | -2 |
| Walk in Cooler (Deli) | 37 |
| Preparation Cooler (Sandwiches) | 36 to 42 |
| Walk in Cooler (Kitchen) | 37 |
| Walk in Cooler (Produce) | 37 |
| Display Cooler (Seafood) | 38 |
| Walk in Cooler (Seafood) | 36 |
| Meat Cutting Room | 50 |
| Walk in Cooler (Meat) | 33 |
| Walk in Cooler (Poultry) | 34 |
| Walk in Freezer (Back Storage) | -10 |
| Walk in Cooler (Dairy) | 32 |
| Walk in Freezer (Ice Cream) | -20 |
| Retail Reach in Coolers | 30 to 41 |
| Retail Reach in Freezers | -21 to 15 |
| Retail Reach in Bunkers (Cooler) | 33 to 40 |
| Retail Reach in Bunkers (Freezer) | -10 to 25 |
| Grab & Go Coolers | 32 to 42 |
| Online Pick Up Coolers | 36 |
| Online Pick Up Freezer | 12 |
| Description | Temperature | State Of Food |
|---|---|---|
| Turkey Chub | 49 | |
| Sliced Pickles | 37 | |
| Banana Peppers | 39 | |
| Shredded Lettuce | 37 | |
| Sliced Onions | 40 | |
| Fried Chicken | 46 | |
| Grilled Chicken | 43 | |
| Macaroni & Cheese | 134 | |
| Collard Greens | 133 | |
| Mash Potatoes | 137 | |
| Corn | 133 | |
| Sliced Black Olives | 36 | |
| Sliced Jalapenos | 38 | |
| Sliced Tomatos | 38 | |
| Sliced Green Peppers | 41 | |
| Cut Watermelon | 44 | |
| Wild Mushroom Bisque | 154 | |
| Chicken Noodle Soup | 150 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Three Compartment Sink (Bakery Decorations) | Q-San 10 | ||||
| Three Compartment Sink (Bakery) | Q-San 10 | ||||
| Sanitizer Bottle (Bakery) | 150 | Sanisave | 71 | ||
| Three Compartment Sink (Deli) | Q-San 10 | ||||
| Three Compartment Sink (Kitchen) | Q-San 10 | ||||
| Sanitizer Bottle (Kitchen) | 400 | Sanisave | 70 | ||
| Three Compartment Sink (Produce) | 200 | Q-San 10 | 98 | ||
| Three Compartment Sink (Seafood) | 200 | Q-San 10 | 76 | ||
| Three Compartment Sink (Meat) | 200 | Q-San 10 | 74 |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 21,22 Date & Time for food safety | in | 0 | |||
| 21,22 22 Time as a Public Health control | in | 0 | |||
| 21,22 0080-04-09-.03(5)(a)9(ii) Time as a Public Health control- 4 hours | out | Observed firm not to have times available for hot bar/box items that are held under TILT policy of four hours. Observed kitchen employee filling in blanks on the time tracking board before showing them to the inspector. Observed no recorded times for fried chicken flour/wash in the kitchen. | Inspector took internal temperatures of the hot bar/box items missing TILT times using inspector's probe thermometer. Inspector found internal temperatures to be above the minimum hot holding requirement and determined food did not need to be discarded. PIC discarded flour/wash mixture. | Priority (P) | 0 |
| 32 Approved thawing methods | in | 0 | |||
| 32 0080-04-09-.03(5)(a)3 Thawing shall be performed in a refrigerator (under 41F) or submerged in cold running water. | out | Observed avocado spread squeeze bottle (received frozen, keep refrigerated) to be thawing inside the kitchen preparation sink in a bowl of still water. Product was ambient to the touch, and PIC could not speak to how long the product had been inside the sink. | PIC voluntarily discarded product. | Core (C) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 6 | 94 | 94 | |||||||||||||||||||||||||
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