Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
09/03/2025 High Risk Food Retail No No

Equipment Temperatures


Description Temperature
Retail Self-Serve Warmer 127
Deli warmer 194
Deli Case 37
Deli kitchen Warmer (2) 157, 173
Deli kitchen walk-in cooler 36
Deli kitchen walk-in freezer 3
Dairy walk-in cooler 38
Deli Retail Cooler 32
Meat Room 49
Meat Walk-in Cooler 37
Meat Walk-in Freezer -2
Produce Room 57
Produce Walk-in Cooler 32
Over Stock Walk-in Freezer -7
Retail Coolers 28 to 34
Retail Freezers -12 to 11

Food Temperatures


Description Temperature State Of Food
Second Chance Fried Chicken 34
Hot Souse 39
Eggs with Cheese 153
Baked Chicken 207
Pork Loin 46
Milk 36
Hot Dog 29
Ham and Cheese 32
Raw Sausage 36

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
Deli 3-Bay Sink Click San
Deli Sanitizer Bucket 200 Click San 79
Meat 3-Bay Sink Click San
Meat CIP 200 Click San 50
Meat Sanitizer Bucket 200 Click San
Produce 3-Bay Sink 300 Click San 65
Produce Wash 30 Produce Maxx 90

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
13 Food separated and protected in 0
13 0080-04-09-.03(3)(b)1(i)(I) Raw animal foods must be kept separate from ready to eat foods at all times out Retail Area- Raw chicken on a skewer stored directly next to ready to eat imitation crab meat. Employee placed a barrier between raw chicken and ready to eat crab meat. Priority (P) 0
13 0080-04-09-.03(3)(b)1(i)(II) Raw animal foods must be separated by species (unless intentionally combined) out Retail Area- #1-Raw Chicken stored on shelf over intact raw Pork. #2-Raw Sausage stored on shelf above intact raw beef. #3-Raw Chicken on skewers stored over raw pork wrapped in bacon. Employees relocated raw sausage and raw chicken to shelves below intact raw pork and intact raw beef. 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 Deli- Open Deli chub of turkey was dated 08/23/25 -08/29/25, at time of inspection on 09/03/25 Employee discarded turkey Priority (P) 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 meat and produce prep rooms have deep cuts/score marks that are black in color, that are making the cutting boards not smooth and easily cleanable. Priority (P) 0
Total Score Violation Score Inspection Score Inspection %
100 10 90 90
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 0 45 100
Priority (P) 49 4 45 91
Priority Foundation (PF) 39 0 39 100