| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 07/28/2025 | High Risk Food Retail | No | No |
| Description | Temperature |
|---|---|
| Online Pick Up Freezers | 2, 2 |
| Deli Blast Chiller | 37 |
| Online Pick up Coolers | 36, 36, 33, 35 |
| Deli Retail Wall | 29, 34 |
| Deli Cold Cases Meat; Cheese | 37, 35, 35, 36 |
| Deli Walk in Cooler | 31 |
| Hot Bar | Turned Off - Empty |
| Deli Warmer | Turned Off - Empty |
| Produce Walk-in Cooler | 33 |
| Bakery Walk-in Cooler | 40 |
| Seafood Display | 40 |
| Meat Display Case | 33 |
| Lunch Meat Walk-in Cooler | 35 |
| Meat Cut Room | 54 |
| Meat Walk-in Cooler | 33 |
| Meat Retail Bunkers | 39, 37, 41, 42, 34, 42, 40 |
| Dairy Walk-in Cooler | 38 |
| Retail Eggs Bunker | 31 |
| Retail Meat wall | 31, 35, 38, 35, 32 |
| Retail Creamer/Juice Cooler | 36 |
| Retail Cheese Island | 35, 34, 33 |
| Retail Deli Island | 33, 34, 34, 33 |
| Retail Cheese Wall | 36 |
| Retail Seafood Cooler | 35 |
| Retail Produce/Salad Wall | 36, 35, 34 |
| Take N Bake Meals | 33, 35, 34 |
| Register Hot Case | 150 |
| Starbucks Sandwich Cooler | 38 |
| Starbucks Milk Cooler | 36 |
| Grocery Walk-in Freezer | - 15 |
| Deli Under-Counter Cooler | 38 |
| Bakery Walk-In Freezer | 10 |
| Description | Temperature | State Of Food |
|---|---|---|
| Crab Salad (Deli) | 38 | |
| Rotisserie Chicken | 83 | |
| Cooked Shrimp (Seafood Display) | 38 | |
| Raw Salmon | 39 | |
| Raw Ribeye Steak | 34 | |
| Rotisserie Chicken (Checkout Warmer) | 160 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Dishwasher 1st, 2nd, 3rd | Hot water/Steam | 157, 157, 156 | |||
| Bakery 3 Bay Sink 1st, 2nd, 3rd | 0, 0, 0 | Kay Quat II | |||
| Meat 3 Bay Sink 1st, 2nd | 0, 400 | Kay Quat II |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 14 Food contact surfaces; clean and sanitized | in | 0 | |||
| 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 | Observed deli dishwasher machine temperature to only reach a high of 157F with inspector's lollipop thermometer after three attempts. | PIC submitted work order voluntarily for the dishwasher. | Priority (P) | 0 |
| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined | out | *Observed bakery 3 Bay Sink sanitizer reading to be 0 PPM at first reading. Observed 2nd reading to be at 0 PPM. Observed 3rd reading to be 0 PPM **Observed Meat 3 Bay Sink sanitizer reading 0 PPM at first reading. Observed 2nd reading to be 400 PPM. | PIC submitted work order for Bakery 3 Bay Sanitizer Dispenser voluntarily. | Priority Foundation (PF) | 0 |
| 37 Personal Cleanliness | in | 0 | |||
| 37 0080-04-09-.02(4)(c) Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair while working with exposed food. | out | Observed employee working with exposed food in the produce cutting room with no hair restraint on. | PIC gave employee hair net during inspection voluntarily. | Core (C) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 5 | 95 | 95 | |||||||||||||||||||||||||
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