| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 12/03/2025 | High Risk Food Retail | No | Yes |
| Description | Temperature |
|---|---|
| Deli Display Case | 35-39F |
| Sandwich Make Unit Drawers | 35F, 38F, 41F |
| Deli Lowboy Reach in Cooler | 29F |
| Deli Openair Reach In Cooler | 34-36F |
| Blast Chiller | 40F, 39F |
| Deli Reach In Freezer | 0F |
| Deli Walk In Cooler | 34F |
| Deli Lowboy | 38F |
| Deli Raw Chicken Reach In Cooler | 34F |
| Produce Lowboy Reach In Cooler | 35F |
| Cake Lowboy Reach In Cooler | 36F |
| Bakery Walk In Cooler | 33F |
| Bakery Walk In Freezer | 0F |
| Seafood Display Case | 36-39F |
| Seafood Walk In Cooler | 30F |
| Meat Cut Room | 53F |
| Meat Walk In Freezer | -3F |
| Meat Walk In Cooler | 36F, 33F |
| Dairy/Lunch Meat Walk In ooler | 34F |
| Grocery Walk In Freezer | -5F |
| Egg/Dairy Walk In Cooler | 38F |
| Retail Dairy Reach In Cooler | 34-40F |
| Retail Reach In Freezers | -8 - 16F |
| Retail Lunch Meat Reach In Cooler | 29-38F |
| Retail Meat Reach In Cooler | 32-38F |
| Retail Produce Reach In Cooler | 32-42F |
| Produce Walk In Cooler | 35F |
| Retail Deli Reach In Cooler | 32-35F |
| Pick Up Reach In Cooler | 29F |
| Pick Up Reach In Freezer | -7F |
| Description | Temperature | State Of Food |
|---|---|---|
| Deli Turkey Loafs | 37F, 40F | |
| White American Cheese Loaf | 39F | |
| Sliced Cucumbers | 38F | |
| Sliced Tomatoes | 38F | |
| Sliced Jalapenos | 41F | |
| Sliced Olives | 38F | |
| Sliced Beats | 65F | |
| Onions Rings | 210F | |
| Chicken Sausage and Kale Salad | 175F | |
| Spring Vegetable Soup | 163F | |
| Raw Salmon | 39F | |
| Raw Tuna | 36F | |
| Raw Shrimp | 29F | |
| Cooked Shrimp | 36F | |
| Pasta Salad | 42F | |
| Corn | 43F | |
| Yogurt | 43F | |
| Diced Onions | 42F | |
| Chicken Peas | 42F |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Bottle #1 in Deli | 400 | SaniSave | |||
| Bottle #2 in Deli | 200 | SaniSave | |||
| Deli Triple Sink | 200 | Q-San 10 | 107F/ Refill 61F | ||
| Dish Machine In Deli | 166F | ||||
| Produce Triple Sink | Q-San 10 | ||||
| Bottle In Produce | 200 | Q- San 10 | |||
| Bottle In Bakery | 400 | SaniSave | |||
| Triple Sink in Bakery | 200 | Q-San 10 | 64Fs | ||
| Triple Sink in Seafood | 200 | Q-San 10 | 119F, Refill 70F | ||
| Bottle In Seafood | 200 | Q-San 10 | |||
| Triple Sink in Meat Department | 200 | Q-San 10 | 60F | ||
| Dish Machine In Bakery | 175.5F |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 14 Food contact surfaces; clean and sanitized | in | 0 | |||
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. | out | Observed pink/black organic matter on inside of ice chute at fountain machine on retail sales floor. | Priority Foundation (PF) | 0 | |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature | out | Observed in use deli slicer in deli labeled "Meat" to not have any documented cleaning frequency. | Deli employee broke down and cleaned/sanitized slicer. | Priority (P) | 0 |
| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined | out | Observed sanitizer solution in deli triple sink to have an internal temperature of 107F and sanitizer solution in seafood triple sink to have an internal temperature of 119F. Temperatures were taken with inspector probe thermometer. Strips have a required temperature of 65-75F for sanitizer solution to be accurately determined. | Employees drained and refilled sink with proper temperature sanitizing solution. | Priority Foundation (PF) | 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)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 for 7 loafs of opened deli meats in deli display case. | PIC voluntarily discarded all deli loafs with no date marking. | Priority (P) | 0 |
| 51,52 Facilities | in | 0 | |||
| 51,52 52 Physical facilities installed, maintained, clean | in | 0 | |||
| 51,52 0080-04-09-.06(5)(a) Maintained in good repair | out | Observed small leak at hand sink in produce prep area. Leak can be contained with bucket. | Core (C) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 10 | 90 | 90 | |||||||||||||||||||||||||
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