| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 08/26/2025 | High Risk Food Retail | No | Yes |
| Description | Temperature |
|---|---|
| Retail Reach in Freezer (Bakery) | 0 |
| Display Cooler (Bakery) | 35 |
| Walk in Freezer (Bakery) | -5, 10 |
| Storage Freezer (Bakery) | 37 |
| Walk in Cooler (Bakery) | 37 |
| Walk in Cooler (Deli) | 36 |
| Walk in Freezer (Deli) | -10 |
| Blast Chiller (Deli) | 28 |
| Display Cooler (Deli) | 38 |
| Sandwich Preparation Coolers | 38 to 47 |
| Walk in Cooler (Produce) | 35, 38 |
| Display Cooler (Seafood) | 30 to 32 |
| Walk in Cooler (Seafood) | 35 |
| Meat Cutting Room | 43 |
| Walk in Cooler (Meat) | 33 |
| Display Cooler (Meat) | 38 |
| Walk in Cooler (Dairy) | 33 |
| Walk in Freezer (Back Storage) | -8 |
| Retail Reach in Coolers | 33 to 41 |
| Retail Reach in Freezers | -10 to 0 |
| Retail Reach in Bunkers (Freezers) | 10 to 20 |
| Retail Reach in Coolers (Produce) | 35 to 42 |
| To Go Cooler | 38 |
| To Go Freezer | 17 |
| Description | Temperature | State Of Food |
|---|---|---|
| Broccoli Chedder Soup | 151 | |
| Wild Mushroom Bisque | 152 | |
| Vegetable Soup | 139 | |
| Chopped Onions | 37, 51 | |
| Chopped Bell Peppers | 36 | |
| Sliced Tomatos | 38, 47 | |
| Shredded Lettuce | 40, 51 | |
| Spinach | 47 | |
| Sliced Cucumber | 41 | |
| Sliced Turkey | 41 | |
| Sliced Ham | 43 | |
| Sliced American White Cheese | 47 | |
| Sliced Pepperjack Cheese | 50 | |
| Sliced Chedder Cheese | 48 | |
| Potato Wedges | 188 | |
| Rotisserie Chicken | 218 | |
| Cut Watermelon | 42 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Three Compartment Sink (Bakery Decoration Area) | Q San-10 | ||||
| Three Compartment Sink (Bakery) | 150 | Q San-10 | 74 | ||
| Three Compartment Sink (Deli) | Q San-10 | ||||
| Automatic Dish Washer (Deli) | Q San-10 | 162 | |||
| Sanitizer Bottle (Deli) | 400 | Sanisave | 70 | ||
| Three Compartment Sink (Deli Preparation) | Q San-10 | ||||
| Sanitizer Bottle (Deli Preparation) | 400 | Sanisave | 69 | ||
| Three Compartment Sink (Produce) | 400 | Q San-10 | 66 | ||
| Three Compartment Sink (Seafood) | Q San-10 | ||||
| Three Compartment Sink (Meat Cutting) | Q San-10 |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 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 | Observed several items in the sandwich preparation coolers to be above 41F when measured with inspector's probe thermometer. See 'Food Temperatures' section for specific temperatures. | PIC voluntarily discarded affected products. | 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 | Observed excessive ice buildup on the shelves of the retail reach in freezers storing novelty ice cream products. Ice was not observed to contaminate any packaging or product in the affected areas. | Core (C) | 0 | |
| 47,48,49 Plumbing | in | 0 | |||
| 47,48,49 49 Sewage and waste water disposal | in | 0 | |||
| 47,48,49 0080-04-09-.05(4)(c) Sewage and waste water properly disposed through public sewer or approved septic system; including condensate drainage | out | Observed bakery three compartment sink to be leaking directly onto the floor. Sink was located away from food preparation areas in a separate room and leak was contained within, therefore no order of closure was issued for the area. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 10 | 90 | 90 | |||||||||||||||||||||||||
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