| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 09/30/2025 | High Risk Food Retail | No | Yes |
| Description | Temperature |
|---|---|
| Preparation Cooler (Cake Decoration Station) | 36, 37 |
| Walk in Freezer (Cake Decoration Station) | 10 |
| Walk in Cooler (Bakery) | 35 |
| Walk in Cooler (Deli) | 37 |
| Preparation Cooler (Sandwich Station) | 36 to 38 |
| Display Cooler (Deli) | 35 to 41 |
| Blast Chiller | 0 |
| Walk in Cooler (Kitchen) | 37 |
| Walk in Cooler (Produce) | 35 to 41 |
| Walk in Cooler (Meat) | 34 |
| Dairy Delivery Truck (Door Open) | 38 to 45 |
| Walk in Cooler (Back Storage) | 35 |
| Walk in Freezer (Back Storage) | -4 |
| Walk in Freezer (Ice Cream) | 5 |
| Retail Reach in Coolers | 32 to 41 |
| Retail Reach in Freezers | -10 to 15 |
| Retail Reach in Bunkers (Cooler) | 34 to 43 |
| Retail Reach in Bunkers (Freezer) | -5 to 20 |
| Cake Display Cooler | 48 to 55 |
| Description | Temperature | State Of Food |
|---|---|---|
| Chicken Salad | 47 | |
| Sliced Tomatos | 38 | |
| Sliced Cucumbers | 36 | |
| Spinach | 43 | |
| Shredded Lettuce | 39 | |
| Sliced Black Olives | 35 | |
| Sliced Onions | 37 | |
| Sliced Turkey | 43 | |
| American Cheese Slices | 42 | |
| Gouda Cheese Slices | 40 | |
| Rotisserie Chicken | 189 | |
| Cheesy Chicken Enchilada Soup | 150 | |
| Chicken Noodle Soup | 148 | |
| Key Lime Pie | 41 | |
| Strawberry Cheesecake (Keep Refrigerated) | 45 | |
| Pumpkin Shortcake (Keep Refrigerated) | 47 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Three Compartment Sink (Cake Decoration Station) | 200 | Q-San 10 | 75 | ||
| Sanitizer Bottle (Cake Decoration Station | 400 | Q-San 10 | 70 | ||
| Automatic Dish Washer | 159 | ||||
| Three Compartment Sink (Bakery) | Q-San 10 | ||||
| Three Compartment Sink (Deli) | Q-San 10 | ||||
| Sanitizer Bottle (Deli) | 400 | Q-San 10 | 72 | ||
| Three Compartment Sink (Produce) | 200 | Q-San 10 | 74 | ||
| Produce Wash Sink | 30 | Produce Max | |||
| Three Compartment Sink (Seafood) | 200 | Q-San 10 | 73 | ||
| Three Compartment Sink (Meat) | 200 | Q-San 10 | 98 |
| 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 | Observed in-use sanitizer concentration within the three-compartment sink to be 98F when measured with inspector's probe thermometer. Manufacturer instructions for firm's test strips state that the sanitizer solution must be within 65F to 75F for accurate concentration testing. | 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 | Observed several items within the cake display cooler to be above 41F when measured with inspector's probe thermometer. See 'Food Temperature' section for specific temperatures. Some items within the cooler were not TCS items and did not have temperatures taken. | PIC voluntarily discarded affected products. | Priority (P) | 1 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 8 | 92 | 92 | |||||||||||||||||||||||||
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