| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 12/09/2025 | High Risk Food Retail | Yes | No |
| Description | Temperature |
|---|---|
| Deli Display Case | 39 - 41 |
| Deli Walk-In Cooler | 41 |
| Deli Walk-In Freezer | 0 |
| Bakery Walk-In Cooler | 34 |
| Bakery Walk-In Freezer | -3 |
| Produce Walk-In Cooler | 43 |
| Meat Prep Room | 37 |
| Meat Walk-In Cooler | 32 |
| Pick-Up Walk-In Cooler | 34 |
| Pick-Up Walk-In Freezer | 3 |
| Pick-Up Warmer | 150 |
| Dairy Walk-In Cooler | 40 |
| Grocery Walk-In Cooler | 34, 37 |
| Grocery Walk-In Freezer | -2, -3, -6 |
| Retail Open Air Coolers | 41, 37, 39, 33, 35, 32, 32, 34, 32, 40 |
| Retail Reach-In Freezers | 1,-4, -3, 0, -8 |
| Bunker Freezers | -1, 12, 9 |
| Deli Bunker Cooler | 32 - 50 |
| Description | Temperature | State Of Food |
|---|---|---|
| Ham Chub | 40 | |
| Hard Salami Deli Slices | 50, 48, 46 | |
| Turkey Deli Slices | 48, 50, 43, 46, 45, 47 | |
| Ham Deli Slices | 48, 50, 43 | |
| Chicken Deli Slices | 47, 42, 48 | |
| Cheese Slices | 50, 50, 46, 47, 48, 50 | |
| Rotisserie Chicken | 41 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Bakery Three Compartment Sink | 400 | Kayquat | |||
| Bakery Dishwasher | 168 | ||||
| Produce Spray Bottle | 150 | Kayquat | |||
| Meat Spray Bottle | 200 | Kayquat |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 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 deli sliced meats and cheeses in the deli bunker cooler were being held above 41F when temperatures were taken with inspector's probe thermometer. Temperature details can be seen above. | PIC voluntarily removed all deli meats and cheeses from the cooler and stored outside of the retail area to be marked for credit prior to disposal. | 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 | Observed two opened deli chubs in the deli display case that had expired date marks on them. | PIC voluntarily discarded deli chubs that had expired date markings. | Priority (P) | 0 |
| 44,45 Utensils and equipment | in | 0 | |||
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips | in | 0 | |||
| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. | out | Observed firm did not have sanitizer test kits available for their lactic acid spray bottles used for sanitizing deli slicers. | Priority Foundation (PF) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 10 | 90 | 90 | |||||||||||||||||||||||||
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