| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 07/23/2025 | High Risk Food Retail | Yes | No |
| Description | Temperature |
|---|---|
| Deli Walk-In Freezer | -5 |
| Deli Prep Cooler | 36 |
| Deli Meat/Cheese Display Case | 32 |
| Deli Walk-In Cooler | 32 |
| Bakery Walk-In Cooler | 35 |
| Bakery Walk-In Freezer | -2 |
| Starbuck's Under Counter Coolers | 34, 35, 36 |
| On-Line Order Coolers | 33 to 36 |
| On-Line Order Freezers | -3 to 3 |
| Produce Walk-In Cooler | 38 |
| Full-Service Meat Case | 35 |
| Full-Service Seafood Case | 34 |
| Dairy Walk-In Cooler | 40 |
| Frozen Food Walk-In Freezer | 16 |
| Seafood Upright Prep Cooler | 32 |
| Description | Temperature | State Of Food |
|---|---|---|
| Bone In Chicken Legs | 31 | |
| Whole Rotisserie Chicken | 33 | |
| Chicken Salad | 39 | |
| Honey Maple Ham Chub | 34 | |
| Oven Roasted Turkey Chub | 33 | |
| Steamed Shrimp | 202 | |
| Whole Rotisserie Chicken | 176 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 Bay Sink (Deli) | 200 | Kay Quat | |||
| 3 Bay Sink (Bakery) | Not Set Up | Kay Quat | |||
| Automatic Dish Machine (Deli) | Water | 174.1 | |||
| Automatic Dish Machine (Bakery) | Water | 160.9 | |||
| 3 Bay Sink (Murray's Cheese Shop) | 200 | Kay Quat | |||
| 3 Bay Sink (Starbuck's) | 200 | Kay Quat | |||
| 3 Bay Sink (Produce) | 200 | Kay Quat | |||
| 3 Bay Sink (Meat/Seafood) | 200 | Kay Quat |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 14 Food contact surfaces; clean and sanitized | in | 0 | |||
| 14 0080-04-09-.04(6)(b)2 Cooking, baking equipment, and microwaves cleaning frequency; at least every 24 hours | out | Observed excessive food soil buildup inside the microwave oven located in the Bakery Department at the time of inspection. | 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 deep cuts and scarring on the cutting boards in the Seafood Department at the time of inspection. | 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 | -Observed a buildup of protein soils on the framework of the Meat Department Band Saw at the time of inspection. -Observed a slimy substance buildup in the basin of the hand wash sink located in the Produce Department at the time of inspection. | Core (C) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 7 | 93 | 93 | |||||||||||||||||||||||||
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