Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
10/22/2025 High Risk Food Retail Yes No

Equipment Temperatures


Description Temperature
Walk in cold holding unit @ food service 36.4
Walk in Cold holding unit @ bakery 38.8
Walk in cold holding unit @ produce 40.8
Walk in cold holding unit #2 @ meat 34.9
Walk in cold holding unit #1 @ meat 32.6
Walk in cold holding unit @ seafood 13.7
Walk in Freezer @ seafood 38.1
Walk in freezer @ grocery -0.6
Walk in cold holding unit @ dairy 38.9
Retail deli meat @ food service 34.7
Walk in freezer @ food service/bakery -6.8

Food Temperatures


Description Temperature State Of Food
Fried chicken @ cooking @ recheck 178 to 191
roast beef @ deli case 35
raw chicken @ walk in cold holding 38

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
Three compartment sink @ food service 200 Kay Quat
Three compartment sink @ produce not set up Kay Quat
Three compartment sink @ seafood 200 Kay Quat
Three compartment sink @ meat department 200 Kay Quat

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
06,07 Hand Hygiene in 0
06,07 6 Hands Clean and Properly washed in 0
06,07 0080-04-09-.02(3)(c) Wash hands immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles; donni... out Employee was observed, several times, to remove single use "yellow" gloves from the raw chicken preparation area then handle food racks, single use food paper, and move to other area of the food service preparation area without washing their hands after handling raw animal foods (chicken). Priority (P) 0
14 Food contact surfaces; clean and sanitized in 0
14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. out Blast chiller racks in the food service area were observed to have excessive amount of dried food residues from previous days use. The food probes for the blast chiller were observed to have excessive amount of dried food residues on the handled, probe and probe holder inside the unit from previous days use. Priority Foundation (PF) 2
14 0080-04-09-.04(6)(b)2 Cooking, baking equipment, and microwaves cleaning frequency; at least every 24 hours out Microwave in the bakery department was observed to have excessive amount of dried food residues and build up. Ban saw, being stored at cold holding, was observed to have excessive amount of dried food residues and build up. For the ban saw in the meat department, employee indicated the ban saw had not been used for at least two days. Priority Foundation (PF) 2
16,17,18 cooking, reheating, cooling in 0
16,17,18 16 Cooking time and temperature in 0
16,17,18 0080-04-09-.03(4)(a) Raw Animal Foods cooked to the required time and temperature out Fried bone in chicken was observed to be checked after the facility had checked a single piece of fried chicken. TDA inspector, with TDA probe thermometer, checked several other pieces of chicken on the frying racks and the bottom right corner bone in piece of chicken was observed to have an internal temperature of 141 degrees F. Person in charge had employee re-fry chicken for several minutes, and temperature was rechecked at 178 degrees F. Priority (P) 0
46 Non-food contact surfaces clean in 0
46 0080-04-09-.04(6)(a)1(iii) Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. out Several of the food preparation tables, bottom shelve inside the unit and the outside of the unit, were observed to have excessive amount of dried food residues and build up. Carts on wheels, in the food service, produce, and meat department had an excessive amount of dried food residues and build up. Core (C) 4
Total Score Violation Score Inspection Score Inspection %
100 15 85 85
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 1 44 97
Priority (P) 49 2 47 95
Priority Foundation (PF) 39 2 37 94