| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 10/30/2025 | High Risk Food Retail | No | No |
| Description | Temperature |
|---|---|
| Display Cooler (Deli) | 30 |
| Preparation Cooler (Deli) | 36, 40 |
| Preparation Cooler (Commissary) | 35 |
| Walk in Coolers (Commissary) | 30, 35 |
| Walk in Freezer (Commissary) | 5 |
| Grab & Go Cooler (Deli) | 34 |
| Display Cooler (Seafood) | 37 |
| Walk in Cooler (Seafood) | 36 |
| Walk in Coolers (Meat) | 28, 36 |
| Walk in Freezer (Meat) | -6 |
| Walk in Cooler (Produce) | 34 |
| Walk in Cooler (Back Storage) | 37 |
| Walk in Cooler (Dairy) | 37 |
| Walk in Freezers (Bakery) | -17, -14 |
| Walk in Cooler (Bakery) | 40 |
| Storage Cooler (Back Storage) | 36 |
| Retail Reach in Coolers | 33 to 36 |
| Retail Reach in Freezers | -8 to -2 |
| Retail Reach in Bunker (Cooler) | 28 to 32 |
| Retail Reach in Bunker (Freezer) | -20 to 24 |
| Description | Temperature | State Of Food |
|---|---|---|
| Cut Canteloupe | 39 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Three Compartment Sink (Commissary) | 400 | Q-San 10 | 64 | ||
| Automatic Dish Washer (Commissary) | 164 | ||||
| Three Compartment Sink (Seafood/Meat) | 200 | Q-San 10 | 65 | ||
| Three Compartment Sink (Produce) | 200 | Q-San 10 | 68 | ||
| Automatic Dish Washer (Bakery) | 162 | ||||
| Three Compartment Sink (Bakery) | 400 | Q-San 10 | 65 | ||
| Three Compartment Sink (Cake Decorating) | 400 | Q-San 10 | 65 |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 14 Food contact surfaces; clean and sanitized | in | 0 | |||
| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions | out | Observed employee in produce cutting room did not allow food contact utensil (knife) to soak in sanitizer solution for default time of 60 seconds (per manufacturer's instructions). | Inspector stopped employee from using utensil and informed them of appropriate sanitization of food contact utensils. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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