Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
08/12/2025 High Risk Food Retail No Yes

Equipment Temperatures


Description Temperature
Table Top Cooler 41
Deli stand up reach in cooler 38
Deli lunch meat display cooler 40
Retail reach in cooler 37

Food Temperatures


Description Temperature State Of Food
Raw Hamburger 37
Sliced tomatoes 41
Slaw 39

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
3 pc sink Chloroz bleach

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
14 Food contact surfaces; clean and sanitized in 0
14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature out Deli Employee stated dishes are washed with bleach soap and water, then rinsed and air dried. Sanitizing is not the last step in the process. Reviewed with Deli employee the three steps for dishwashing are wash (Hot water / soap), rinse (Clean water), and Sanitize (Water with Chlorox Bleach with concentration between 50-200ppm) 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)8 Date Marking; Discard food after 7 days at 41F out Coleslaw that is prepared on site had a make date of 8/3/25 on the container. This is past the 7 day date marking. PIC voluntarily removed from sale 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 2 47 95
Priority Foundation (PF) 39 0 39 100