Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
12/10/2025 High Risk Food Retail Yes No

Equipment Temperatures


Description Temperature
Deli display coolers 27-30, 28-30
Deli walk in cooler 27-31
Bakery walk in freezer -11
Bakery WIC 31
Produce WIC 29-33
Meat WIC 35
Meat cut room 45
Meat display 32
Seafood display 35
Dairy walk in cooler 29-33
Murray 3 door cooler 34
Shared walk in freezer 3
Curbside walk in cooler 31-36
Curbside walk in freezer 7
Retail coolers 33, 34, 29, 32, 27, 28, 39, 40, 38, 31
Retail freezers -7, 0, -4, -14, 5, 7, 20, 10, 5, -2, -12, -15

Food Temperatures


Description Temperature State Of Food
Fried chicken drumstick 174
Pork chop 35
Ribeye 36
Chicken breast 38
Ground beef patty 35
Swordfish 35
Cooked shrimp 41
Lobster tail 35
French fry 145

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
Deli 3 bay sink 200 KayQuat II 75
Bakery 3 bay sink 200 KayQuat II 89
Meat 3 bay sink 300 KayQuat II 68
STarbucks 3 bay sink 0, 200 KayQuat II 63, 58

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
08 Adequate handwashing sinks properly supplied and accessible in 0
08 0080-04-09-.06(3)(a)4 Handwashing aids and devices may not be provided for sinks not designated as hand sink; hand signs not provided out Observed no handwash sign in men's restroom Core (C) 1
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 grease and organic matter soiling knife blades hung on mag strip as clean in deli Knives relocated to 3 bay sink for recleaning; discussed removing knives not in use to enclosed area. Priority Foundation (PF) 2
14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature out Observed slicer cleaning log not available in deli department to keep track of slicer cleaning frequency. Clipboard with slicer cleaning log last dated 9 months prior Discussed printing new sheets for slicer log and maintaining log Priority (P) 2
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 concentration of quaternary ammonia based sanitizer solution in Starbucks 3 bay sink to have concentration of 0ppm Staff member drained sink and ran fresh sanitizer solution; discussed testing after pumps to ascertain potency Priority (P) 1
40,41 Utensils in 0
40,41 40 In use utensils properly stored in 0
40,41 0080-04-09-.03(3)(d)2 In use utensils for food preparation or dispensing shall be stored properly; handle above food, or in running water, and protected. out Observed ice scoop stored unprotected on top of ice machine in meat department Meat staff member washed, rinsed, sanitized and air dried ice scoop prior to storing in food grade bag. Core (C) 0
42,43 Single service & gloves in 0
42,43 42 Single-service articles stored and used in 0
42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination out Observed foam trays in meat cutting room soiled with dried blood. PIC discarded affected trays. Core (C) 0
Total Score Violation Score Inspection Score Inspection %
100 11 89 89
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 3 42 93
Priority (P) 49 2 47 95
Priority Foundation (PF) 39 1 38 97