| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 11/03/2025 | High Risk Food Retail | No | Yes |
| Description | Temperature |
|---|---|
| Deli Walk in Cooler #1 | 36 |
| Deli Walk in Cooler #2 | 35 |
| Walk in Cooler (meat department) | 34 |
| Chicken Walk in Cooler (meat department) | 36 |
| Walk in Cooler (seafood) | 30 |
| Deli Walk in Freezer | 6 |
| Bakery Walk in Freezer | -5 |
| TCS Frozen Food Walk in Freezer | -4 |
| Dairy Walk in Cooler | 36 |
| Produce Walk in Cooler | 34 |
| Walk in Freezer (meat department) | -5 |
| Description | Temperature | State Of Food |
|---|---|---|
| Sliced Ham | 40 | |
| Sliced Turkey | 42 | |
| Sliced Tomatoes | 38 | |
| Sliced Cuban Sub Kit | 41 | |
| Spinach | 40 | |
| Leaf Lettuce | 41 | |
| Sliced Cucumbers | 40 | |
| Popcorn Chicken | 38 | |
| Bone in fried Chicken | 147 | |
| Chicken Wings | 143 | |
| Chili | 165 | |
| Chicken Tenders | 38 | |
| Rotisserie Chicken | 194 | |
| Salmon | 38 | |
| Sliced Watermelon | 37 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 Bay Sink (Deli) | 300 | Q San 10 | |||
| 3 Bay Sink (Meat) | 200 | Q San 10 | |||
| 3 Bay Sink (Seafood) | 200 | Q San 10 | |||
| 3 Bay Sink (Produce) | 200 | Q San 10 | |||
| 3 Bay Sink (Bakery) | 200 | Q San 10 | |||
| Auto Dish Machine (Deli) | Heat | 166.9 | |||
| Auto Dish Machine (Bakery) | Heat | 162.9 |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 14 Food contact surfaces; clean and sanitized | in | 0 | |||
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature | out | Observed Deli slicer #2 in the Deli food service area to have a build-up of food residue and debris around the backside of the blade guard from previous days use; not properly cleaned and sanitized. Slicer has not been in use this date. | Priority (P) | 1 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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