| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 08/13/2025 | High Risk Food Retail | No | Yes |
| Description | Temperature |
|---|---|
| bakery walk in cooler | 38 |
| bakery walk in freezer | 20 |
| produce walk in cooler | 39 |
| walk in dairy cooler | 38 |
| walk in deli cooler | 39 |
| walk in deli freezer | 20 |
| retail egg cooler | 40 |
| retail prepackged lunch meat | 39 |
| retail salad cooler | 39 |
| retail raw meat cooler | 38 |
| retail prepackaged cut lettuce | 38 |
| OPC coolers | 38,39,38 |
| Description | Temperature | State Of Food |
|---|---|---|
| chicken in front warmers | 137 | |
| chicken sandiwch | 138 | |
| wings | 140 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| sanitize spray bottle deli meat slicers | 200 | k quat ll | |||
| deli 3 bay sinks with drain area | 200 | k quat ll |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 14 Food contact surfaces; clean and sanitized | in | 0 | |||
| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined | out | Deli- When inspecting area water set up with soap in first sink other 2 sinks not setup no sanitizer set up in 3rd sink with utensils, pans air drying. | Priority Foundation (PF) | 0 | |
| 51,52 Facilities | in | 0 | |||
| 51,52 52 Physical facilities installed, maintained, clean | in | 0 | |||
| 51,52 0080-04-09-.06(2)(a) Floors, walls and ceilings - Designed, constructed, and installed smooth and easily cleanable | out | Walk in dairy cooler floor pitted/damaged not longer easy cleanable durable. Water pools in pitted areas. | Core (C) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 6 | 94 | 94 | |||||||||||||||||||||||||
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