Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
07/09/2025 High Risk Food Retail Yes Yes

Equipment Temperatures


Description Temperature
subway prep 37
pizza prep 34
deli warmer 185
rotisserie warmer front 160
deli case 38
deli walkin 34
deli freezer -4
deli salad case 38
veggie freezers retail 12
bakery freezer 14
fresh meat case 38
deli sandwich prep 39
walk in cooler raw meat 34
raw meat processing room 55
walk in grocery freezer -15
walk in dairy cooler 38
walk in produce cooler 39
retail milk cooler 34
retail eggs 38
retail cut fruit 39
retail deli meat packaged 36

Food Temperatures


Description Temperature State Of Food
pizza cheese 39
pizza sauce 38
ham 39
turkey 35
ham 37
tuna salad 36
gravy and biscuit 133
milk retail case 38

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
three bay deli area 200 super san 66
three bay meat 200 super san
three bay produce 200 super san

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 Old buildup in the grinder around seal, old protein buidup. Priority Foundation (PF) 0
21,22 Date & Time for food safety in 0
21,22 21 Date Marking and Disposition in 0
21,22 0080-04-09-.03(5)(a)7 Date Marking; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, ... out Datemarking on ready to eat shrimp cups is 8 days***** some deli meat is past the 7 day datemarking. Priority (P) 0
26 Variance obtained; Specialized Processes in 0
26 0080-04-09-.03(5)(b)1 Variance obtained for Specialized Processes (Smoking food, Curing food, food additives for preservation, reduced oxygen packing (with exceptions), molluscan shellfish life-... out Priority (P) 0
26 0080-04-09-.03(5)(b)2 Reduced oxygen packaging without a Variance; packing time/temperature control for safety food using a reduced oxygen packaging method shall control the growth and toxin for... out Meat departing is vacuum sealing salmon and is thawed on meat dept cooler shelf. Seafood cannot be vacuum packaged unless it is frozen through out the process, not thawed and is not allowed without a HACCP and variance.**** Priority (P) 0
28,29 Safe Food & Water in 0
28,29 29 Compliance with Variance, Specialized Processes, and HACCP in 0
28,29 0080-04-09-.08(1)(c) Following Variance documentation; HACCP plan out Packaging raw meat without a HACCP plan Priority Foundation (PF) 0
44,45 Utensils and equipment in 0
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 ware wash has mildew and buildup in corners 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 meat fresh case soiled and dead flies, needs cleaning ****** Wall in deli behind fryers greasy **** Core (C) 3
Total Score Violation Score Inspection Score Inspection %
100 20 80 80
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 2 43 95
Priority (P) 49 3 46 93
Priority Foundation (PF) 39 2 37 94