| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 10/21/2025 | High Risk Food Retail | No | Yes |
| Description | Temperature |
|---|---|
| Hot Box | 175F |
| Deli Upright Cooler | 36F |
| Retail Produce Bagged Salad | 32F |
| Retail Deli Meat/Retail Raw Meat | 29F/37F |
| Retail Deli Cooler | 42F |
| Meat Walk in Cooler | 35F |
| Grocery /Dairy Walk in Cooler |
| Description | Temperature | State Of Food |
|---|---|---|
| Chicken Legs/Grilled Chicken | 156F/208F | |
| Pinto Beans | 173F | |
| Sliced Radishes | 40F | |
| Sliced Deli Turkey | 37F | |
| Field Bologna (prepackaged) | 43F | |
| Dutch Farms Cheddar Cheese Block | 39F |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Deli 3 compartment Sink | Steramine Tabs | ||||
| Deli Sanitizer Bucket | 50 | Plain Bleach | |||
| Meat 3 compartment Sink | Steramine Tabs | ||||
| Meat Sanitizer Bucket | 200 | Plain Bleach |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 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 yellow crumb-like debris and dome dried meat product debris on the back side of slicer in meat department. This area of the slicer does not come into contact with food; observed, in deli, buildup on outside of drawers containing bulk ingredients (located under prep table) and observed buildup on lid of container that holds prepared coffee filters for coffee machine. This container is located on coffee counter. | Core (C) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 1 | 99 | 99 | |||||||||||||||||||||||||
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