| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 09/12/2025 | High Risk Food Retail | Yes | No |
| Description | Temperature |
|---|---|
| Deli WIC | 40 |
| Bakery WIF | 7 |
| Bakery WIC | 32 |
| Seafood WIC | 36 |
| Seafood WIF | -1 |
| Seafood prep room | 44 |
| Seafood display case | 35 |
| Meat prep room | 45 |
| Meat WIC | 34 |
| Meat display case | 32 |
| Deli Meat Case | 29 |
| Deli Hot food case -warming up | 135 |
| Deli Cold food case | 21 |
| produce WIC | 41 |
| ice cream retail freezer | 3 |
| frozen food freezer | 4 |
| milk retail cooler | 36 |
| dairy cooler | 38 |
| Deli WIF | 10 |
| Olive bar | 38 |
| Description | Temperature | State Of Food |
|---|---|---|
| rotisserie chicken | 160 | |
| raw chicken | 36 | |
| pork loin | 38 | |
| milk | 38 | |
| cheese | 28 | |
| salmon | 33 | |
| chicken pot pie | 34 | |
| tempura shrimp | 28 | |
| roasted chicken salad | 35 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Fresh seafood sink | kay quat | ||||
| fresh meat sink | kay quat | ||||
| produce sink | kay quat | ||||
| bakery sink | 400 | kay quat | 89 | ||
| deli prep station sink | 400 | kay quat | 88 | ||
| deli area 3 bay sink | kay quat |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 14 Food contact surfaces; clean and sanitized | in | 0 | |||
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature | out | The deli slicer in the sandwich prep area has old food residue present. The meat saw and chicken grinder had old food residue present. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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