Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
11/05/2025 High Risk Food Retail Yes No

Equipment Temperatures


Description Temperature
Deli meat retail display cold holding unit 33.4
Walk in Cold holding @ food service 43.2
Walk in Cold holding @ meat department 36.1
Walk in Cold holding @ produce department 38.7
Walk in Cold holding @ seafood department 39.9
Walk in Cold holding @ bakery 38.5
Walk in Freezer @ food service 23.1
Walk in Freezer @ grocery 0.09
Walk in Cold holding @ dairy 37.6
Walk in Freezer @ Bakery 0.08

Food Temperatures


Description Temperature State Of Food
Whole chicken @ cooking 187-191
sliced cheese @ food service display case 40
chicken tenders @ cooling @ 1 hour 54
chopped lettuce @ makeshift food service 40
fried chicken @ cooking 194-206
chicken wings @ cooking 194-210
Sliced tomatoes #1 @ makeshift food service 38
Salmon @ seafood display case 38
Spinach @ salad bar 40
tuna salad @ walk in cold holding unit FS 38
bone in chicken @ walk in cold holding unit FS 39
chicken tenders @ blast chiller 39
broccoli salad @ walk in cold holding unit FS 38

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
Automatic Dish Machine 154.2 to 152.4
Three compartment sink @ food service 200 Q San 10
Three compartment sink @ bakery not set up Q San 10
Three compartment sink @ meat department 200 Q San 10
Three compartment sink @ seafood 200 Q San 10
Three compartment sink @ produce 200 Q San 10

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 The probe for the blast chiller in the food service area was observed to have excessive amount of dried food residues and build up on the probe and the probe holders. Priority Foundation (PF) 0
14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature out Deli meat slicer in the food service was observed to have excessive amount of dried food residues back guards of the slicer closest to the food preparation counter. The slicer had not been used prior to this observation. Priority (P) 1
14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions out Automatic dishwasher in the food service/deli department, final rinse temperature with TDA lollipop thermometer of 154.2 to 152.4 degrees F. Final rinse temperature on automatic dishwasher display was observed to read 158 degrees F. Priority (P) 0
40,41 Utensils in 0
40,41 41 Utensils, equipment, and linens; stored, dried, and handled in 0
40,41 0080-04-09-.04(9)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining out Several plastic food containers were observed to be wet stacked on the storage racks in the dish and ware washing area. Core (C) 0
53 Ventilation, lighting, and designated areas used in 0
53 0080-04-09-.06(4)(c) Designated area for personal items shall be located so that food and equipment are protected from contamination; personal belongings properly stored out Employee personal drink was observed to be stored on a food preparation were packaged foods were being stored. Person in charge voluntarily removed employees personal drink from this area and discarded during routine inspection. Core (C) 0
Total Score Violation Score Inspection Score Inspection %
100 7 93 93
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 2 43 95
Priority (P) 49 2 47 95
Priority Foundation (PF) 39 1 38 97