| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 09/25/2025 | High Risk Food Retail | No | Yes |
| Description | Temperature |
|---|---|
| Walk in Freezer (Deli) | -9 |
| Walk in Cooler (Deli) | 39 |
| Walk in Cooler (Kitchen) | 38 |
| Preparation Cooler (Sandwich) | 35 to 40 |
| Storage Cooler (Kitchen) | 37 to 40 |
| Display Cooler (Deli) | 32 to 36 |
| Blast Chiller | 41 |
| Walk in Cooler (Produce) | 34 |
| Walk in Freezer (Bakery) | Not in Use |
| Storage Cooler (Bakery) | 38 to 40 |
| Walk in Cooler (Bakery) | 31 |
| Walk in Freezer (Meat) | -2 |
| Walk in Cooler (Chicken) | 34 |
| Walk in Cooler (Meat) | 33 |
| Walk in Cooler (Seafood) | 29 |
| Display Cooler (Seafood) | 36 to 41 |
| Walk in Freezer (Back Storage) | -14 |
| Walk in Cooler (Dairy) | 34 |
| Retail Reach in Coolers | 30 to 43 |
| Retail Reach in Freezers | -12 to 10 |
| Retail Reach in Bunkers (Cooler) | 33 to 41 |
| Retail Reach in Bunkers (Freezer) | -13 to 20 |
| Grab & Go Coolers | 32 to 41 |
| Online Pick Up Coolers | 36 |
| Online Pick Up Freezer | -4 |
| Description | Temperature | State Of Food |
|---|---|---|
| Fried Chicken | 201 | |
| Rotisserie Chicken | 195 | |
| Sliced Cucumber | 37 | |
| Sliced Onions | 38 | |
| Sliced Tomatoes | 40 | |
| Sliced Pickles | 41 | |
| Shredded Lettuce | 43 | |
| Spinach | 42 | |
| Chicken Sausage & Kale Soup | 151 | |
| Chicken Pot Pie Soup | 163 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Three Compartment Sink (Deli/Kitchen) | Q-San 10 | ||||
| Sanitizer Bottles (Deli) | 400, 400 | Sanisave | 72, 71 | ||
| Three Compartment Sink (Produce) | Q-San 10 | ||||
| Three Compartment Sink (Bakery) | Q-San 10 | ||||
| Three Compartment Sink (Meat) | Q-San 10 | ||||
| Three Compartment Sink (Seafood) | Q-San 10 |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 14 Food contact surfaces; clean and sanitized | in | 0 | |||
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature | out | Observed in-use deli slicer without a cleaning frequency time available. Employee stated the machine had been cleaned but they had forgotten to write the next cleaning frequency time on the side of the machine. Observed in-use deli slicer with a 'next clean' time of 15:20 (observed at 15:53). | Employees recleaned deli slicers and wrote next cleaning frequency on the side of the machines. | 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 carton of frozen eggs ambiently thawing on a table within the bakery. Product was still hard to the touch. | PIC moved item into the bakery walk in cooler to properly thaw. Inspector explained proper thawing methods to PIC and bakery employees. | Core (C) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 6 | 94 | 94 | |||||||||||||||||||||||||
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