Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
08/27/2025 High Risk Food Retail Yes No

Equipment Temperatures


Description Temperature
Deli Meat Display Case @ food service 39.3
Bottom overstock cold holding unit @ food service 36.7
Walk in Cold holding unit @ food service 36.2
Walk in Cold holding unit @ produce 41.0
Walk in Cold holding unit @ bakery 39.6
Walk in Cold holding unit @ seafood 37.5
Walk in Cold holding unit @ meat department 36.3
Walk in cold holding unit @ dairy 37.9
Walk in Freezer @ grocery 5.6
Walk in Freezer #2 @ grocery 9.8

Food Temperatures


Description Temperature State Of Food
chicken bone in baked @ hot holding 135
whole chicken @ hot holding 152
Oysters @ display 39
tuna salad @ preparation 43
onions @ cooking 198
zucchini @ cooking 186
precooked sausage @ pizza 39
cheese @ pizza 39
grilled chicken @ sandwich preparation 40
sliced tomatoes @ sandwich preparation 40
hard boil eggs @ self serve bar 39
mushrooms @ cooking 167
chicken soup @ hot holding 161
roast beef @ sandwich preparation 39
chicken salad @ FS walk in cold holding unit 40
salmon (cooked) @ FS walk in cold holding unit 39
baked chicken @ FS cold holding unit 40

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
Three compartment sink @ food service 200 J-512
Three compartment sink @ bakery not set up J-512
Three compartment sink @ seafood not set up J-512
Three compartment sink @ produce 200 J-512
Three compartment sink @ meat department 200 J-512
Three compartment sink @ cheese not set up J-512
Automatic Dish Machine @ food service 160
Automatic Dish Machine @ cheese station 160

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)2 Cooking, baking equipment, and microwaves cleaning frequency; at least every 24 hours out Ban saw in meat department was observed to have excessive amount of dried food residues on the bottom blade guard and back shield. Priority Foundation (PF) 0
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 Grilled chicken was observed to have internal temperature of 53 to 61 degrees F. The employee indicated that the grilled chicken was cooked on August 26, 2025 and the facility had cooling records to indicated that at 6:06 pm on August 26, 2025 with int Priority (P) 0
38,39 wiping cloth & washing produce in 0
38,39 39 Washing fruits and vegetables in 0
38,39 0080-04-09-.03(3)(b)5 Raw fruits and vegetables shall be washed before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form out Employee was observed to slicing cucumbers wrapped in plastic on a cutting board at the food preparation station. Core (C) 0
44,45 Utensils and equipment in 0
44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used in 0
44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable out Cutting boards in the pizza station were observed to be heavily scored. Several of the cutting board at the sandwich preparation station were observed to be heavily scored. 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 The underside of the ban saw in the meat department was observed to be excessive amount of dried food residues. This area was a non-food contact surface. Core (C) 0
Total Score Violation Score Inspection Score Inspection %
100 12 88 88
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 2 43 95
Priority (P) 49 2 47 95
Priority Foundation (PF) 39 1 38 97