Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
10/07/2025 High Risk Food Retail Yes Yes

Equipment Temperatures


Description Temperature
Deli Sandwich Prep Cooler 34
Deli Walk In Cooler 29
Deli Walk In Freezer 12
Bakery Walk In Cooler 34
Bakery Walk In Freezer 8
Produce Walk In Cooler 35
Meat Department Walk In Freezer -1
Back Room Walk In Freezers 3 & 3.4
Back Room Walk In Cooler 34
Retail Coolers 33 - 35
Retail Frozen -1 to -5
Deli Full-Service Meat & Cheese Case 32

Food Temperatures


Description Temperature State Of Food
Potato Salad 37
Chicken Salad 37
Pinto Beans 169
German Bologna Chub 34
Honey Turkey Chub 34
Egg Salad 33
Salisbury Steak 33
Rotisserie Chicken 159
Cut Watermelon 42

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
Three Compartment Sink Deli 200 Kay Quat
Three Compartment Sink Bakery 200 Kay Quat
Three Compartment Sink Produce 200 Kay Quat
Three Compartment Sink Meat 200 Kay Quat

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
16,17,18 cooking, reheating, cooling in 0
16,17,18 18 Cooling time and temperature in 0
16,17,18 0080-04-09-.03(5)(a)4(ii) Cooling must occur within four hours to 41°F or less from ambient temperature out Observed 5 containers of bone-in Rotisserie Chicken in the Deli Department walk-in cooler with internal temperatures between 46 degrees and 48 degrees. Rotisserie chickens were placed in the walk-in cooler from hot holding the previous night at store closing. Internal cooling time of an internal temperature below 41 degrees was not achieved within the 6-hour time limit. Temperatures were checked with TDA verified food probe thermometer. PIC discarded the Rotisserie Chickens at the time of inspection. Priority (P) 0
Total Score Violation Score Inspection Score Inspection %
100 5 95 95
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 0 45 100
Priority (P) 49 1 48 97
Priority Foundation (PF) 39 0 39 100