| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 12/17/2025 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Deli Prep Cooler | 28 |
| Deli 2 door tabletop cooler | 31 |
| Deli Display Cold Case | 31, 34 |
| Deli/Dairy Walk-in Cooler | 33 |
| Seafood/Meat Display Coolers | 27-35/28-32 |
| Meat Walk-in Cooler | 36 |
| Bakery Walk-in Cooler | 35 |
| Produce Walk-in Cooler | 30 |
| Raw chicken Walk-in Cooler | 29-33 |
| Bakery Walk-in Freezer | -6 |
| Grocery Walk-in Freezer | -3 |
| Bakery display coolers | 32, 31 |
| 3 door freezer | -1 |
| Retail coolers | 35, 39, 36, 36, 39, 31, 36, 32 |
| Retail freezers | -17, -17, -13, 3 |
| 3 door tabletop cooler in deli prep room | 42 |
| Description | Temperature | State Of Food |
|---|---|---|
| Bell peppers | 36 | |
| Shredded mozzarella | 37 | |
| Salmon plank | 18 | |
| Coleslaw | 31 | |
| Orzo salad | 33 | |
| Crab cake | 41 | |
| Raw jumbo shrimp | 39 | |
| Cooked shrimp | 45 | |
| Scallop | 34 | |
| Smoked salmon | 41 | |
| Tilapia | 35 | |
| Swordfish | 39 | |
| Chicken quarter | 35 | |
| Breaded chicken roll | 37 | |
| Steak skewer | 36 | |
| Ribeye | 35 | |
| Bulk sausage | 36 | |
| London broil | 39 | |
| Pork chop | 31 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Deli 3 bay sink | 300 | Kay Solid Sense | 80 | ||
| Deli spray bottle | 400 | SaniSave | 60 | ||
| Meat 3 bay sink | 400 | Kay Solid Sense | 75 |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 13 Food separated and protected | in | 0 | |||
| 13 0080-04-09-.03(3)(b)1(i)(I) Raw animal foods must be kept separate from ready to eat foods at all times | out | Observed raw shell eggs stored above boxes of tortillas in dairy walk in cooler | PIC relocated raw shell eggs to bottom shelf | 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 | Observed cooked shrimp in meat display cooler to have internal temperatures above 41F when tested with inspector's calibrated probe thermometer. | PIC voluntarily removed shrimp from display cooler; staff member stated that the shrimp had been thawed under cold running water prior to placing in cooler. Discussed temperature check and potential cooling step to be performed after thawing and prior to placing in cooler. All other temperatures within display coolers within required parameters | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 8 | 92 | 92 | |||||||||||||||||||||||||
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