| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 10/21/2025 | High Risk Food Retail | No | Yes |
| Description | Temperature |
|---|---|
| Prep Reach In Cooler (Chicken Area) | 35F |
| Walk In Freezer | 7F |
| Walk In Coolers | 32F, 38F, 41F |
| Retail Reach In Freezer | -3 - 3F |
| Dairy Reach In Cooler | 38-44F |
| Lunch Meat Retail Reach In Cooler | 28-32F |
| Raw Meat Retail Reach In Cooler | 37-43F |
| Produce Retail Reach In Cooler | 38-40F |
| Pick Up Reach In Cooler | 29-33F |
| Pick Up Reach In Freezer | -7 - -10F |
| Description | Temperature | State Of Food |
|---|---|---|
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Triple Sink in Chicken Area | 200 | Array | 93F | ||
| Triple Sink in Juice Area | Array |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 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)7 Date Marking; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, ... | out | Observed no date marking on cut onions and peppers and sliced deli meat located in production walk in cooler area. | PIC voluntarily discarded items with no date marking. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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