Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
10/21/2025 High Risk Food Retail Yes Yes

Equipment Temperatures


Description Temperature
Deli Sushi Prep Table 37
Deli Retail Cooler 38
Deli WIC 35
Deli RIC- Asian Food Prep 38
Deli Salad RIC 37
Deli Lunchmeat RIC 34
Meat WIC 38
Meat Case 35
Seafood Case 34
Seafood 2 Door RIC 36
Produce WIC 40
Produce RIC 37
Dairy WIC 34
Starbucks Retail RIC 36
Starbucks Under Oven RIC 37
Salad Bar 38

Food Temperatures


Description Temperature State Of Food
California Roll 47
Crab Stick 43
Asian Chopped Peppers 36
Chicken Salad 41
Broccoli Salad 42
Health Salad 42
Cut Watermelon 33
Cut cucumbers 37
Meatball 42
Turkey Chub 38
Fried Chicken 167
Mixed Veggies 158
Chicken Leg Quarters 168
Rotisserie Chicken 148
Mashed Potatoes 144

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
Deli Spray Bottle 200 Kay Quat II 68
Starbucks 3-Bay Sink 300 Kay Quat II 74
Deli 3-Bay Sink 250 Kay Quat II 75
Produce 3-Bay Sink 300 Kay Quat II 67
Bakery 3-Bay Sink 200 Kay Quat II 65
Meat 3-Bay Sink 350 Kay Quat II 69
Seafood 3-Bay Sink 300 Kay Quat II 71

Violations


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 build up on the deli dish drying racks. Also observed deli knives store in-between the mounted knife rack and preparation table, which cannot be easily cleaned and sanitized. Knives were removed and brought to the 3-compartment sink for recleaning and sanitizing. Deli manager had an employee begin cleaning the deli dish rack during this inspection. Priority Foundation (PF) 0
16,17,18 cooking, reheating, cooling in 0
16,17,18 18 Cooling time and temperature in 0
16,17,18 0080-04-09-.03(5)(a)4(ii) Cooling must occur within four hours to 41°F or less from ambient temperature out A California Sushi Roll was found stored in the retail open door cooler at 46F with a state calibrated thermometer. The sushi employee stated that sushi rolls were prepared, packaged, and move directly into the retail open door cooler approximately 20-30 minutes before the start of this inspection. Items were moved from the retail shelf to the walk in cooler for cooling. Discussed conducting refresher training with sushi employees to ensure a cooling step after preparation occurs so product is 41F or below before being sold. Priority (P) 0
19,20 safe temperature holding in 0
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 Chicken tenders and boneless wings on the retail cold bar tempted above 41F with a state calibrated thermometer. Specifically, Buffalo Boneless wing was found at 46F, BBQ Tenders were found at 48F, Buffalo Tenders were found at 47F, and Gen Tso Tenders were found at 48F. Items were voluntarily discarded. Priority (P) 1
Total Score Violation Score Inspection Score Inspection %
100 13 87 87
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 0 45 100
Priority (P) 49 2 47 95
Priority Foundation (PF) 39 1 38 97