| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 10/01/2025 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| deli meat case | 40 |
| Deli Walk in Cooler | 42 |
| Produce walk in cooler | 35 |
| meat walk in | 35 |
| Dairy walk in | 40 |
| salad cooler | 40 |
| Description | Temperature | State Of Food |
|---|---|---|
| chicken tenders | 133 | |
| green beans | 135 | |
| Orange chicken | 149 | |
| Fried chicken | 209 | |
| baked chicken | 164 | |
| pizza | 206 | |
| lasagna | 35 | |
| turkey | 39 | |
| cole slaw | 41 | |
| cut melon | 40 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| deli | 200 | chemstar | |||
| bakery | 200 | chemstar | |||
| produce | 200 | chemstar | |||
| meat | 200 | chemstar | |||
| seafood | 200 | chemstar |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 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 sliced tomatoes, sliced meat, and salad dressing without date marking | items discarded. | Priority (P) | 0 |
| 37 Personal Cleanliness | in | 0 | |||
| 37 0080-04-09-.02(3)(g) Food employees shall not wear jewelry on their arms and hands while preparing food; except plain band; including medical information jewelry | out | observed employee actively making a pizza with a watch and multiple bracelets. | Core (C) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 5 | 95 | 95 | |||||||||||||||||||||||||
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