| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 10/27/2025 | High Risk Food Retail | Yes | No |
| Description | Temperature |
|---|---|
| Grab n go warmer | 135/137 |
| WIC-deli | 34 |
| WIF-deli | 7 |
| WIC-bakery | 38 |
| Retail Rotisserie/snack Warmer | 145 |
| Bakery Cake Case | 38 |
| Deli case | 31 |
| Soup/Salad/Soup/Cheese/Dips Case | 38 |
| Take &Bake | 36 |
| Cole Slaw /Potato salad case | 38 |
| yogurt case | 40 |
| lunch meat case | 38 |
| tea/orange juice case | 40 |
| Dairy WIC | 34 |
| Produce WIC | 41 |
| Meat WIC | 40 |
| grocery freezer | 2 |
| Pick up cooler | 33 |
| pick up freezer | 4 |
| retail frozen cases | 10, 12, 15 |
| open wall meat (chicken, pork, beef, & turkey | 36,38,34 |
| smoked meat case | 37 |
| frozen seafood case | -15 |
| Description | Temperature | State Of Food |
|---|---|---|
| rotisserie chicken | 144 | |
| chicken | 155 | |
| milk | 39 | |
| chicken | 35 | |
| beef | 32 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 compartment sink-produce | kay quat | ||||
| 3 compartment sink-deli | kay quat |
| 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)8 Date Marking; Discard food after 7 days at 41F | out | 3 packs od open deli meat 10/25-10/26 | removed during inspection and discarded | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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