Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
06/12/2025 High Risk Food Retail No No

Equipment Temperatures


Description Temperature
Meat Cut Room 47
Meat Walk in Cooler 32
Produce Walk In Cooler 47
Dairy Walk In Cooler 31-35
Lunch Meat Walk In Cooler 32
Grocery Walk In Freezer -3
Retail Reach In Freezers -14 - 12
Retail Meat Reach In Coolers 35-41
Lunch Meat Retail Reaech In Cooler 34-41
Retail Dairy Reach In Cooler 28-50

Food Temperatures


Description Temperature State Of Food
Hash Browns 45-51
Liquid Eggs 49
Whole Eggs 45-51
Coffee Creamer 51
Sour Cream 47
Cut Watermelon 45-50
Cut Cantaloupe 50

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
Triple Sink ServClean
Sanitizer Bucket in Meat Cut Area 200 ServClean 80
Triple Sink in Produce ServClean

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
13 Food separated and protected in 0
13 0080-04-09-.03(3)(b)1(i)(I) Raw animal foods must be kept separate from ready to eat foods at all times out Observed Raw chorizo sausage stored directly above Ready to Eat hotdogs/ bratwursts on retail sales floor. Priority (P) 0
13 0080-04-09-.03(3)(b)1(i)(II) Raw animal foods must be separated by species (unless intentionally combined) out Observed ground sausage stored directly above whole cuts of pork products on retail sales floor. Observed ground beef stored directly above whole cuts in meat walk in cooler. Priority (P) 0
19,20 safe temperature holding in 0
19,20 20 Cold holding temperature in 0
19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods out Observed multiple dairy products on retail sales floor to have internal temperatures above 41 degrees F. Items included hash brown and diced potatoes at 45-51 degrees F, Liquid eggs at 49 degrees F, whole eggs at 45-51 degrees F, Coffee Creamer at 51 degrees F, Sour Cream at 47 degrees F, In House cut watermelon at 45-50 degrees F, and in house cut Cantaloupe at 50 degrees F. All temperatures were taken with inspector probe thermometer. PIC voluntarily discarded all out of temperature items. Priority (P) 0
33 Thermometers provided and accurate in 0
33 0080-04-09-.04(3)(b)2 Probe thermometer shall be readily accessible to check food temperatures out Observed firm to not have probe thermometer. Priority Foundation (PF) 0
34 Food Properly labeled in 0
34 0080-04-09-.03(6)(b) Food Label (common name, ingredient list, allergens, quantity, name & address of manufacturer), bulk food card/sign/placard; exempt for bulk unpackaged foods portioned to co... out Observed in house cut produce to be missing labeling information. Items need name and address of firm, along with in house packed produce items. Priority Foundation (PF) 0
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 Observed knife in product prep area to have tape on handle making the surface no longer smooth and easily cleanable. Priority (P) 0
Total Score Violation Score Inspection Score Inspection %
100 12 88 88
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 0 45 100
Priority (P) 49 4 45 91
Priority Foundation (PF) 39 2 37 94