| 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 |
| Description | Temperature |
|---|---|
| Refrigerated meat case | 39 |
| Prep food cooler | 40 |
| Refrigerated food temps at 41 or below | |
| Frozen at or below 0 |
| Description | Temperature | State Of Food |
|---|---|---|
| Tomato diced | 42 | |
| Chicken wings | 138 | |
| Vegetable soup | 178 | |
| Pork meat | 190 | |
| Beef roast soup | 169 | |
| Refried beans | 171 | |
| Rice | 162 | |
| Beef Roast | 172 | |
| Beef prepared refrigerated | 42 | |
| Chicken prepared refrigerated | 42 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 bay deli | Clorox | ||||
| 3 bay meat | Clorox |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 08 Adequate handwashing sinks properly supplied and accessible | in | 0 | |||
| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices | out | No single use hand towels available at the deli prep hand sink at time of inspection. | Single use hand towels were placed into service during the inspection. | Priority Foundation (PF) | 0 |
| 24,25 Chemical hazards | in | 0 | |||
| 24,25 25 Chemicals identified, stored, and used | in | 0 | |||
| 24,25 0080-04-09-.07(1) Chemicals shall have identifying Information | out | Chemical spray bottle in the meat cut room observed to not have identifying information at time of inspection. | Chemical spray bottle identified as chlorine sanitizer during the inspection. | Priority Foundation (PF) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 9 | 91 | 91 | |||||||||||||||||||||||||
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