| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 09/30/2025 | High Risk Food Retail | Yes | No |
| Description | Temperature |
|---|---|
| Display Cooler (Deli) | 35 |
| Preparation Cooler (Sandwiches) | 31 to 37 |
| Walk in Freezer (Bakery) | 6 |
| Display Cooler (Meat) | 34 to 36 |
| Display Cooler (Seafood) | 36 |
| Meat Cutting Room | 44 |
| Walk in Cooler (Meat) | 30 |
| Walk in Freezer (Back Storage) | 4 |
| Walk in Cooler (Produce) | 35 |
| Walk in Cooler (Dairy) | 34 |
| Retail Reach in Coolers | 30 to 38 |
| Retail Reach in Freezers | -15 to 10 |
| Retail Reach in Bunkers (Coolers) | 38 to 42 |
| Retail Reach in Bunkers (Freezers) | 10 to 15 |
| Grab & Go Coolers | 36 to 43 |
| Description | Temperature | State Of Food |
|---|---|---|
| Rotisserie Chicken | 145 | |
| Fully Cooked Bacon | 38 | |
| Mozzarella Cheese | 37 | |
| Sliced Cucumbers | 43 | |
| Avocado Halves | 38 | |
| Chicken Salad | 40 | |
| Fried Sweet Potatoes | 35 | |
| Roasted Potatoes | 36 | |
| Sous Vide Chicken Breast (Thawing) | 76 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Three Compartment Sink (Deli/Bakery) | 400 | 71 | |||
| Three Compartment Sink (Meat) | 200 | 76 | |||
| Three Compartment Sink (Produce) | 200 | 67 |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 32 Approved thawing methods | in | 0 | |||
| 32 0080-04-09-.03(5)(a)3 Thawing shall be performed in a refrigerator (under 41F) or submerged in cold running water. | out | Observed sous vide chicken thawing in ambient running water within a food preparation sink. Chicken was found to be above 41F when measured with inspector's probe thermometer. | PIC voluntarily discarded affected product. | Core (C) | 0 |
| 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 | Observed excess dust build up on the vents of the AC unit within the meat cutting room. | Core (C) | 1 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 3 | 97 | 97 | |||||||||||||||||||||||||
|
||||||||||||||||||||||||||||