Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
09/19/2025 High Risk Food Retail No No

Equipment Temperatures


Description Temperature
Bakery WIC 7
Bakery WIF 3
Produce WIC 40
Backstock WIF 9
Meat WIC 1 37
Meat WIC 2 (some deli items) 39
Deli WIC 38
Deli WIF 5
Dairy WIC 38

Food Temperatures


Description Temperature State Of Food
Mash potato 145
Chicken tender 155
Mac n' cheese 144
Chicken wing 141
Fried chicken legs 139
Cob salad 47
Santa fe 48
American style pasta 46
Everything chopped salad 48
Sweet kale salad 48

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
Spray bottle
3 compartment sink 200 70
Dish washer 170.2

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
13 Food separated and protected in 0
13 0080-04-09-.03(3)(b)1(i)(I) Raw animal foods must be kept separate from ready to eat foods at all times out ** Observed raw bacon and raw sausage (Conecuh) stored above and in direct contact with the fully cooked sausage in the retail display cooler. Priority (P) 0
13 0080-04-09-.03(3)(b)1(i)(II) Raw animal foods must be separated by species (unless intentionally combined) out ** Observed raw chicken stored above pork sausage in the meat room. Priority (P) 0
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 ** A variety of salad containers were observed out of temperature. please see the temperature table. PIC voluntarily discarded during inspection. Priority (P) 0
Total Score Violation Score Inspection Score Inspection %
100 8 92 92
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 0 45 100
Priority (P) 49 3 46 93
Priority Foundation (PF) 39 0 39 100