| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 12/10/2025 | High Risk Food Retail | No | Yes |
| Description | Temperature |
|---|---|
| Bakery Lowboy | 37F |
| Bakery Freezer | 1 |
| Bakery Walk In Cooler | 34F |
| Bakery/ Deli Walk in Freezer | 7F |
| Deli Display Case | 33-36F |
| Deli Walk In Cooler | 37F |
| Hotbox | 154F |
| Blast Chiller | 40F |
| Deli Raw Chicken Walk In Cooler | 32F |
| Deli Lowboy | 39F |
| Make Unit Drawers | 38-40F |
| Produce Walk In Cooler | 38F |
| Seafood Case | 33-40F |
| Seafood Walk In Cooler | 32F |
| Meat Cut Room | 55F |
| Meat Walk In Cooler | 35F |
| Raw Chicken Meat Walk In Cooler | 38F |
| Grocery Walk In Freezer | 2F, 0F |
| Dairy Walk In Cooler | 39F |
| Retail Dairy Reach In Coolers | 35-44F |
| Retail Reach In Freezers | -10 - 3F |
| Retail Lunch Meat Reach In Cooer | 28-36F |
| Retail Meat Reach In Cooler | 28-32F |
| Retail Deli Reach In Cooler | 29-33F |
| Retail Deli Reach In Cooler | 32-38F |
| Pick Up Reach In Cooler | 32F |
| Pick Up Reach In Freezer | 0F |
| Description | Temperature | State Of Food |
|---|---|---|
| Turkey Deli Loaf | 37F, 38F | |
| Colby Cheese Deli Loaf | 37F | |
| Roast Beef Deli Loaf | 38F | |
| Cooked Shrimp | 37F | |
| Raw Scallops | 38F | |
| Raw Salmon | 38F | |
| Raw Red Meat | 36F | |
| Spring Veggie Soup | 168F | |
| Clam Chowder | 168F |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Cake Triple Sink | Q-San 10 | ||||
| Bakery Triple Sink | Over 400 Refill 200 | Q-San 10 | 61F | ||
| Bottles #1 in Bakery | 200 | Q-San 10 | |||
| Bottle #2 in Bakery/ Refill | 0/ 200 | Q-San 10 | |||
| Bottle #1 in Deli | 200 | Sanisave | |||
| Bottle #2 in Deli/ Refill | 0/ 200 | Sanisave | |||
| Bottle #3 in Deli | 400 | Sanisave | |||
| Bottle #4 in Dlei | 400 | Sanisave | |||
| Deli Triple Sink #1 | 200 | Q-San 10 | 65F | ||
| Deli Triple Sink #2 | 200 | Q-San 10 | 63F | ||
| Bottle in Produce | 150 | Q-San 10 | |||
| Bottle in Seafood | 200 | Q-San 10 | |||
| Meat Triple Sink | 200 | Q-San 10 | 83F |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 14 Food contact surfaces; clean and sanitized | in | 0 | |||
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. | out | Observed dirty strainer stored clean on dish rack in bakery ware washing area. | PIC placed to triple sink to be washed | Priority Foundation (PF) | 1 |
| 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 2 bottle to be under required manufactures instructed use. | PIC refilled both bottles with proper PPM | Priority (P) | 0 |
| 35,36 Pests & contamination | in | 0 | |||
| 35,36 36 Contamination prevented during food preparation, storage or display | in | 0 | |||
| 35,36 0080-04-09-.03(3)(c)2 Storage or display of packaged food in contact with water or ice | out | Observed multiple pints of ice cream on retail sales floor to be encrusted with ice from unknow source. | PIC voluntarily discarded ice cream. | Core (C) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 8 | 92 | 92 | |||||||||||||||||||||||||
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