| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 09/17/2025 | High Risk Food Retail | No | No |
| Description | Temperature |
|---|---|
| Bakery Lowboys | 38F |
| Bakery Walk In Freezer | 13F |
| Bakery Walk In Cooler | 42F |
| Sandwich Make Unit | 35F, 28F |
| Blast Chiller | 41F |
| Deli Display Case | 32-33F |
| Deli Lowboys | 35-36F |
| Deli Walk In Cooler | 37F |
| Poultry Walk In Cooler in Deli | 33F |
| Produce Walk In Cooler | 38F |
| Produce Cut Room | 55F |
| Seafood Case | 30-35F |
| Seafood Walk In Cooler | 32F |
| Meat Cut Room | 53F |
| Meat Walk In Cooler | 35F |
| Raw Poultry Walk In Cooler | 39F |
| Seafood Walk In Freezer | -3F |
| Grocery Walk In Freezer | -8F |
| Dairy Walk In Cooler | 34F |
| Retail Dairy Reach In Cooler | 39-42F |
| Retail Reach In Freezer | -10 - 8F |
| Retail Meat Reach In Coolers | 31-41F |
| Retail Produce Reach In Cooler | 35-41F |
| Retail Lunch Meat/Cheese Reach In Cooler | 33-40F |
| Retail Deli Cases | 35-40F |
| Pick Up Reach In Cooler | 38F |
| Pick Up Reach In Freezer | -8F |
| Description | Temperature | State Of Food |
|---|---|---|
| Whole Chicken | 196F | |
| Sliced Jalapenos | 37F | |
| Sliced Tomatoes | 39F | |
| Shredded Lettuce | 39F | |
| Sliced Bell Peppers | 39F | |
| Chicken In Blast Chiller | 44F | |
| Fruit Bowls | 43F, 50F | |
| Crab | 29F | |
| Raw Shrimp | 31F | |
| Raw Salmon | 35F | |
| Raw White Fish | 34F | |
| Chicken Noodle Soup | 163F |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Cake Triple Sink | 200 | Q-San 10 | 71 | ||
| Bakery Triple Sink | 150 | Q-San 10 | 77 | ||
| Bottle In Deli | 400, 400, 400 | Sanisave | |||
| Deli Triple Sink | Q-San 10 | ||||
| Produce Triple Sink | 200 | Q-San 10 | 72 | ||
| Seafood Triple Sink | Q-San 10 | ||||
| Meat Triple Sink | Q-San 10 |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 06,07 Hand Hygiene | in | 0 | |||
| 06,07 6 Hands Clean and Properly washed | in | 0 | |||
| 06,07 0080-04-09-.02(3)(c) Wash hands immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles; donni... | out | Observed employee in produce cut room to wash knife with glove on, and then continue to prep fruit. | Inspector had employee remove gloves, wand wash hands and change gloves before touch food products. | 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 | Observed 8 open loafs of deli meat chubs in deli display case to not have any date marking. | PIC voluntarily discarded opened chubs with no date marking | Priority (P) | 0 |
| 42,43 Single service & gloves | in | 0 | |||
| 42,43 42 Single-service articles stored and used | in | 0 | |||
| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination | out | Observed fried chicken containers on retail sales floor with white organic matter encrusted on handles of boxes. Observed multiple trays in meat cut room to have dried red organic matter. | PIC voluntarily discarded chicken boxes and trays in meat cut room | Core (C) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 10 | 90 | 90 | |||||||||||||||||||||||||
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