| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 12/08/2025 | High Risk Food Retail | No | Yes |
| Description | Temperature |
|---|---|
| Deli Display Case | 36 - 40 |
| Deli Walk-In Cooler 1 | 37 |
| Deli Walk-In Cooler 2 | 37 |
| Deli Drawer | 32 - 38 |
| Deli Warmer | 152 |
| Deli Flash Cooler | 36 |
| Deli Undercounter Coolers | 40, 38 |
| Produce Prep Room | 55 |
| Produce Walk-In Cooler | 37 |
| Bakery Walk-In Cooler | 40 |
| Bakery Walk-In Freezer | -16 |
| Bakery Pizza Kit Cooler | 39 |
| Seafood Walk-In Cooler | 36 |
| Meat Prep Room | 54 |
| Meat Walk-In Cooler | 34, 37 |
| Meat Walk-In Freezer | 28 |
| Grocery Walk-In Cooler | 33 |
| Grocery Walk-In Freezer | -3 |
| Retail Reach-In Coolers | 32 - 41 |
| Retail Reach-In Freezers | -2 - 14 |
| Open Air Coolers | 32 - 44 |
| Bunker Freezers | 16, 18 |
| Bunker Coolers | 32 - 43 |
| Pick Up Coolers | 39 |
| Pick Up Freezer | -3 |
| Description | Temperature | State Of Food |
|---|---|---|
| Honey Ham Chub | 36 | |
| Pepper Jack Cheese Loaf | 37 | |
| Sliced Jalapeno Peppers | 37 | |
| Sliced Tomato | 40 | |
| Sliced Black Olives | 39 | |
| Chicken Tenders | 185 | |
| Fried Chicken | 182 | |
| Cobb Salad | 43 | |
| Mushroom Bisque | 158 | |
| Raw Shrimp | 34 | |
| Raw White Fish | 34 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| (Deli) Sanitizer Spray Bottle 1 | 200 | SaniSave | |||
| (Deli) Sanitizer Spray Bottle 2 | 200 | SaniSave | |||
| (Deli) Three Compartment Sink | 200 | Q San | |||
| (Produce) Two Compartment Sink | 45 | Produce Max | |||
| (Produce) Sanitizer Spray Bottle | 200 | Q San | |||
| (Bakery) Sanitizer Spray Bottle | 200 | Q San | |||
| (Bakery) Three Compartment Sink | 150 | Q San | |||
| (Bakery) Dishwasher - Test 1 | 156 | ||||
| (Bakery) Dishwasher - Test 2 | 153 | ||||
| (Seafood) Three Compartment Sink | 200 | Q San | |||
| (Seafood) Sanitizer Spray Bottle | 200 | Q San | |||
| (Meat) Three Compartment Sink | 200 | Q San |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 14 Food contact surfaces; clean and sanitized | in | 0 | |||
| 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 dishwasher in the bakery was unable to reach a proper sanitizing temperature of 160F when temperature was checked with inspectors lollipop thermometer. Dishwasher was ran twice in attempt to reach correct temperatures. Temperature recordings can be seen above. | Priority (P) | 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 three deli chubs with no date marking present in the deli display cooler. | PIC voluntarily discarded deli chubs with no date marking. | Priority (P) | 0 |
| 21,22 22 Time as a Public Health control | in | 0 | |||
| 21,22 0080-04-09-.03(5)(a)9(ii) Time as a Public Health control- 4 hours | out | Observed two containers of wings held by time with no time markings to indicate when product was put out or when it needs to be disposed. Observed five containers of wings held by time that had exceeded the marked time for disposal. | PIC voluntarily discarded containers of wings with no time markings and wings that exceeded the marked time for disposal. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 8 | 92 | 92 | |||||||||||||||||||||||||
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