| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 10/03/2025 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Deli walk in cooler | 32 |
| Deli grill prep cooler | 38 |
| Deli upright 3-door cooler | 40 |
| Deli pizza prep cooler | 50 |
| Seafood walk in cooler | 34 |
| Meat walk in cooler | 35 |
| Dairy walk in cooler | 34 |
| Dairy Retail Reach in Cooler (RIC) | 38 |
| Produce Retail RIC | 38 |
| Meat Retail RIC | 36 |
| Seafood Retail RIC | 34 |
| Description | Temperature | State Of Food |
|---|---|---|
| raw chicken | 38 | |
| Sliced Tomato | 42 | |
| Sliced turkey | 39 | |
| Fried Chicken | 164 | |
| Fried Chicken Tenders | 145 | |
| smoked Chicken Pieces- discarded | 128 | |
| Cut pineapple | 38 | |
| Chili | 171 | |
| cut cucumber | 42 | |
| Salmon | 42 | |
| veggie mix | 182 | |
| cole slaw | 40 | |
| baked potato | 178 | |
| Rotisserie Chicken | 152 | |
| Pizza Slice - discarded | 99 | |
| Diced Green Peppers - discarded | 52 | |
| bbq chicken | 138 | |
| shrimp | 39 | |
| fried chicken | 165 | |
| wings on salad bar | 39 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Dish Machine - out of order | |||||
| Deli back ware wash | 200 | chemstar | |||
| Deli salad bar warewash | 200 | chemstar | |||
| Produce warewash | 300 | chemstar | |||
| Seafood warewash | 200 | chemstar | |||
| meat warewash | 200 | chemstar |
| 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 | slicer in meat department used occasionally to slice bologna or ham found with food debris. Meat department employees stated it had not been used today or yesterday. | Employee cleaned the slicer during this inspection. | Priority (P) | 0 |
| 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 | Pizza display unit in deli with pizzas at 99F to 114F (cheese, pepperoni, meat, and supreme). Chicken wings and drumstick mix found at 128F. | PIC voluntarily discarded these items at time of inspection. | Priority (P) | 1 |
| 19,20 20 Cold holding temperature | in | 0 | |||
| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods | out | Pizza prep cold holding unit found at around 50F with shredded cheese 52F, chopped onions 50F, chopped peppers 55F, and ground sausage 52F. | PIC voluntarily discarded these items at time of inspection. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 8 | 92 | 92 | |||||||||||||||||||||||||
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