Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
07/22/2025 High Risk Food Retail Yes Yes

Equipment Temperatures


Description Temperature
Retail Meat Display 36.8
Overstock Food Service Colding Holding 41.2
Deli Walk in Cold holding unit 39.6
Chicken Cold holding unit @ food service 40.6
Meat Walk in Cold holding unit 36.4
Seafood Walk in Cold holding unit 38.7
Grocery Frozen foods 2.4
Meat Walk in Freezer 3.5

Food Temperatures


Description Temperature State Of Food
Fried fish@ cooking 187
cut strawberries @ produce 44
honey dew @ produce 41
live mussels @ meat department 37
whole chicken @ cooking 185
chicken tenders @ cooking 169
sliced turkey @ food service 39
raw chicken @ food service 40
chopped lettuce @ food service 39
sliced roast beef @ food service 38
sliced tomatoes @ preparation 39
baked chicken @ cooking 189
chopped lettuce @ preparation 39
chicken soup @ hot holding 153
bone in chicken @ hot holding 191
chicken wings @ hot holding 154

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
Three compartment sink-food service 200
Three compartment sink-produce 200
Automatic Dish Machine @ food service 168.1
Three compartment sink -bakery rechecked @ 200
Three compartment sink-meat department 200
Three compartment sink-seafood 200

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
14 Food contact surfaces; clean and sanitized in 0
14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature out The deli meat slicer on the preparation table across from the retail display deli meat case was observed to have excessive amount of dried food residues on the blade. The deli meat slicer is stored at ambient temperature; food residues were from previous days use. Person in charge had employee conduct a full break down and clean of the deli meat slicer referenced in the violation during the inspection. Priority (P) 3
14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions out Sanitizer in the bakery deli sanitation basin at the three-compartment sink was observed to be checked at 0 ppm. Person in charge drained the sink, and new water and approved sanitizer manually, and the sanitizer was rechecked at 200 ppm. Priority (P) 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 Deli meats such as salami, ham, different cured meats were observed to have internal temperature of 48 to 56 degrees F. These deli meats were observed to be stored in the bottom drawers of the sandwich preparation line. Person in charge voluntary discarded these foods referenced in the violation in the trash during the routine inspection. Priority (P) 0
21,22 Date & Time for food safety in 0
21,22 21 Date Marking and Disposition in 0
21,22 0080-04-09-.03(5)(a)7 Date Marking; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, ... out A plastic wrapped roast beef deli meat did not have an open/preparation or discard/expiration date. A plastic wrapped bologna deli meat did not have an open/preparation or discard/expiration date. Person in charge voluntary discarded these foods referenced in the violation in the trash during the routine inspection. 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 0 39 100