Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
07/17/2025 High Risk Food Retail Yes Yes

Equipment Temperatures


Description Temperature
Produce 43
Deli cooler 38
Meat cooler 36
Dairy cooler 38
Starbucks refrigerated cooler 37
All Retail Coolers 41 or below
All Retail Freezers -2 to 5

Food Temperatures


Description Temperature State Of Food
Rotisserie Chicken 180
Turkey Breast 39
Chicken Salad 38
Potato Salad 38
Meatballs salad bar 40
Sliced cantaloupe salad bar 40
Sliced watermelon salad bar 40
Gravy 146
Eggs scrambled 189
Salmon sushi 37
Tuna sushi 36
Yogurt salad bar 41

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
3 bay deli 200 Kay Quat II
3 bay meat 200 Kay Quat II
3 bay produce Kay Quat II
3 bay Starbuck 200 Kay Quat II
3 bay bakery 200 Kay Quat II

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
44,45 Utensils and equipment in 0
44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used in 0
44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable out White block boards in the deli and bakery observed to be scored and stained. Priority (P) 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 1. The deli sandwich bar sliding door track and bottom shelf observed to have build up at time of inspection. 2.The bread slicer in the bakery exterior sides observed to have build up at time of inspection. 3. The refrigerated seafood reach in storage cooler bottom shelf observed to have build up at time of inspection. Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Core (C) 3
47,48,49 Plumbing in 0
47,48,49 49 Sewage and waste water disposal in 0
47,48,49 0080-04-09-.05(4)(c) Sewage and waste water properly disposed through public sewer or approved septic system; including condensate drainage out The 3 bay sink center bay in the meat cut room observed to leaking at a plumb joint creating pooling water on the floor at time of inspection. Store manager placed a work order during the inspection for repair. Priority (P) 0
53 Ventilation, lighting, and designated areas used in 0
53 0080-04-09-.06(4)(c) Designated area for personal items shall be located so that food and equipment are protected from contamination; personal belongings properly stored out A personal cloth lunch container was observed to be stored above potentially ready to eat produce at time of inspection in the walk in produce cooler. The lunch container was relocated to a designated area during the inspection. Core (C) 0
Total Score Violation Score Inspection Score Inspection %
100 9 91 91
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 2 43 95
Priority (P) 49 2 47 95
Priority Foundation (PF) 39 0 39 100