| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 09/25/2025 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Deli Pizza Warmer | 124 |
| Deli Hotbox | 136,143 |
| Deli Storage Freezer | 2 |
| Deli Storage Coolers | 39,41,39 |
| Blast Chiller | Empty |
| Deli Walk-in Cooler | 40 |
| Deli Prep Coolers | 41,42,39 |
| Bakery Walk-in Freezer | 2 |
| Walk-in Cooler Produce | 38 |
| Meat Prep Room | 48 |
| Meat Walk-in Cooler | 36 |
| Meat Display Coolers | 36,37 |
| Walk-in Freezers | 2,-1 |
| Dairy Walk-in Cooler | 39 |
| Starbucks Stock Coolers | 36,42,39 |
| Sushi Prep Cooler | 41 |
| Sushi Reach-in Coolers | 40,43 |
| Deli Chub Cooler | 35 |
| Deli Display Cooler | 40,38 |
| Retail Deli Cooler | 35 |
| Retail Sushi Cooler | 36 |
| Retail Grab-N-Go Cooler | 34 |
| Retail Cut Fruit/Vegetable Cooler | 35 |
| Retail Salad Coolers | 37,40 |
| Retail Lunch Meat Cooler | 35,36 |
| Retail Meat Cooler | 38,43,33 |
| Retail Seafood Cooler | 34 |
| Retail Dairy Cooler | 36,41 |
| Retail Deli Island | 33 |
| Retail Chicken Warmer | 138 |
| Seafood Walk-in Cooler | 35 |
| Description | Temperature | State Of Food |
|---|---|---|
| Sliced Tomatoes | 40 | |
| Sliced Onions | 40 | |
| Turkey Chubs | 38 | |
| Barbeque Meatballs | 40 | |
| Sliced Pepperoni | 39 | |
| Pizza | 105,108,113 | |
| Eggroll | 144 | |
| Chicken Tenders | 142 | |
| Fried Chicken | 151 | |
| Diced Onions | 41 | |
| Diced Red Bell Peppers | 41 | |
| Pizza | 205 | |
| Crab Dip | 36 | |
| Salmon | 38 | |
| Pork Chop | 39 | |
| Steak Burgers | 35 | |
| Rotisserie Chicken | 135 | |
| Diced Red Onions | 36 | |
| Chicken Tortilla Soup | 154 | |
| Chicken Wings | 39 | |
| Sliced Cucumbers | 42 | |
| Sushi Roll 1 | 43 | |
| Sushi Roll 2 | 41 | |
| Sushi Roll 3 | 39 | |
| Sushi Roll 4 | 43 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Meat 3 Compartment Sink #1 | 200 | Q San | |||
| Meat 3 Compartment Sink #2 | 200-300 | Q San | |||
| Deli 3 Compartment Sink | 200 | Q San | |||
| Bakery 3 Compartment Sink | 300-400 | Q San | |||
| Produce 3 Compartment Sink | 200 | Q San | |||
| Produce Washing Sink | 60 | Produce Max | |||
| Deli Dishwasher | Water | 160 |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 19,20 safe temperature holding | in | 0 | |||
| 19,20 19 Hot holding temperature | in | 0 | |||
| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods | out | Observed multiple slices of pizza in the deli warmer with internal temperatures ranging from 105F-113F when the temperatures were taken with Inspector's probe thermometer. | PIC voluntarily discarded all out of temperature products. | Priority (P) | 1 |
| 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 significant dust buildup on the fan guards in the following areas: produce prep room, seafood walk-in cooler, and meat prep room. | Core (C) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 5 | 95 | 95 | |||||||||||||||||||||||||
|
||||||||||||||||||||||||||||