| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 08/12/2025 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Deli Blast Chiller | 39 |
| Bakery Walk-in Cooler | 37 |
| Deli Walk-in Cooler | 35 |
| Deli Case | 36 |
| Deli Warmer | Empty - Off |
| Produce Prep Room | 40 |
| Produce Walk-in Cooler | 36 |
| Meat Walk-in Cooler | 35 |
| Meat Cut Room (Cleaning in Room) | 54 |
| Meat Display Case | 38 |
| Seafood Display Case | 32 |
| Seafood Stock Cooler | 28 |
| Dairy Walk-in Cooler | 38 |
| Retail Dairy Coolers | 34, 29, 31, 32 |
| Retail Bunkers | 38, 30, 37 |
| Seafood Case | 41 |
| Raw Meat Bunkers | All Empty - Store has new bunkers being implemented. |
| Raw Meat Cases | 33, 36, 35, 32 |
| Family Meals Cooler | 34 |
| Lunch Meat Cases | 34 |
| Deli Meat/Cheese Island | 34, 35, 36, 40 |
| Retail Deli Bunkers | 33, 42 |
| Boars Head Island | 37, 40, 36, 35 |
| Deli Hot Case | Empty |
| Produce Cases | 38, 35, 35, 32 |
| Click List Coolers | 27, 31, 35 |
| Click List Warmer | 137 |
| InstaCart Cooler | 32 |
| Self Check-Out Hot Case | Empty - Turned Off |
| Hot Dogs Cooler | 31 |
| Walk-In Freezer | - 7 |
| Bacon Cooler | 36 |
| Description | Temperature | State Of Food |
|---|---|---|
| Rotisserie Chicken (Blast Chiller) | 35 | |
| Raw Boneless Chicken Breast | 35 | |
| Raw Ribeye Steak | 38 | |
| Raw Shrimp | 37 | |
| Raw Cod Filet | 35 | |
| Rotisserie Chicken (Click List Warmer) | 133 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Meat Room 3 Bay Sink | 200 | Kay Quat II | |||
| Seafood 3 Bay Sink | 0 | Kay Quat II | |||
| Deli Dishwasher | Hot Water/Steam | 180 |
| 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 Seafood 3 Bay Sink sanitizer to have a zero reading which should be 200PPM - 400PPM. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
|
||||||||||||||||||||||||||||