Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
07/28/2025 High Risk Food Retail Yes Yes

Equipment Temperatures


Description Temperature
Pizza Makeshift @ food service 42.3
Deli meat display case 37.5
Meat Walk in Cold holding unit 35.6
Seafood Walk in Cold holding unit 38.9
Produce Walk in Cold holding unit 36.7
Walk in Freezer -4.5
Walk in TCS foods 37.1
Walk in Cold holding unit @ raw chicken 38.7
Seafood Walk in Freezer -3.7
Walk in freezer @ bakery -4.0

Food Temperatures


Description Temperature State Of Food
pulled chicken @ back food preparation 43.1
sliced turkey @ back food preparation 39.8
chicken salad @ display case 40.7
pasta salad @ display case 41.4
Whole chicken @ cooling 1.5 hours 91.2
turkey @ deli meat display case 40.8
oysters @ meat department 38.7
ground chicken @ meat department 40.6
ground beef @ meat department 41.3
whole chicken @ hot holding 168.9
raw juice @ retail display 39.9
pulled chicken @ back walk in cold holding unit 37.6
green beans @ cook 168.7
mashpotatoes @ reheat 164.7

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
Three compartment sink -food service 200 Solid San Sanitizer
Three compartment sink -meat department 200 Solid San Sanitizer
Three compartment sink -produce department not set up Solid San Sanitizer
Three compartment sink -seafood department 200 Solid San Sanitizer
Three compartment sink -bakery department 200 Solid San Sanitizer
Three compartment sink -back food service department 200 Solid San Sanitizer

Violations


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 Hand sink (identified as hand sink #2) in food service preparation area, was observed to not have paper towels available for use. The back food preparation area hand washing sink was observed to not have paper towels available for use. Person in charge restocked each hand sink referenced in the violation with paper towel during routine inspection. Priority Foundation (PF) 1
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 Cut watermelon halves, located in retail produce area was observed to have an internal temperature of 47.1 to 50.0 degrees F. Person in charge voluntary removed and discarded the foods referenced in the violation in the trash during the routine inspection. Priority (P) 2
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 Large cutting board in bakery was observed to be heavy scored. The cutting board at the makeshift pizza preparation was observed to be heavy scored. Priority (P) 1
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 Drawer tracks for the display cases at the deli meat case and raw meat display case were observed to have excessive amount of dried food residues and build up. Speed racks in the meat department and the switch for the dedicated chicken grinder were observed to have excessive amount of dried food residues and build up. Core (C) 4
Total Score Violation Score Inspection Score Inspection %
100 11 89 89
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 1 44 97
Priority (P) 49 2 47 95
Priority Foundation (PF) 39 1 38 97