| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 11/06/2025 | High Risk Food Retail | Yes | No |
| Description | Temperature |
|---|---|
| Deli meat display case @ food service | 35.6 |
| Walk in Cooler @ food service | 36.4 |
| Food service standing cold holding unit | 40.5 |
| Makeshift unit @ food service | 40.3 |
| Walk In Freezer @ food service | -1.8 |
| Overflow Deli meat case | 39.9 |
| Walk in Cooler @ Dairy | 36.4 |
| Walk in Freezer @ grocery | -5.6 |
| Walk in Freezer @ ice cream | -6.4 |
| Walk in Cold holding unit @ meat deaprtment | 33.4 |
| Walk in cold holding unit @ seafood | 37.9 |
| Description | Temperature | State Of Food |
|---|---|---|
| sausage @ hot holding | 152 | |
| Scrambled Eggs @ hot holding | 154 | |
| Sliced Tomatoes @ makeshift | 39 | |
| Country Gravy @ hot holding | 154 | |
| cole slaw @ walk in cold holding unit food service | 39 | |
| Potatoes @ hot holding | 156 | |
| chicken salad @ deli meat case | 40 | |
| pulled pork @ deli meat case | 40 | |
| Chicken Tenders @ hot holding | 135 | |
| Bone in fried chicken @ cooking | 206 | |
| Rotisserie Chicken @ cooking | 194 | |
| potato wedges @ cooking | 210 | |
| Sliced watermelon @ walk in cold holding unit FS | 41 | |
| Sliced watermelon @ walk in cold holding unit produce | 43 | |
| okra @ reheating | 189 | |
| chicken tenders @ walk in cold holding FS | 39 | |
| chili @ standing cold holding unit FS | 39 | |
| taco meat @ standing cold holding unit FS | 40 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Automatic Dish Machine | 162.0 | ||||
| Three compartment sink @ food service | not set up | Q San 10 | |||
| Three compartment sink @ meat department | 200 | Q San 10 | |||
| Three compartment sink @ produce | not set up | Q San 10 | |||
| Three compartment sink @ seafood department | 200 | Q San 10 |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 38,39 wiping cloth & washing produce | in | 0 | |||
| 38,39 39 Washing fruits and vegetables | in | 0 | |||
| 38,39 0080-04-09-.03(3)(b)5 Raw fruits and vegetables shall be washed before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form | out | At the top of the makeshift preparation unit at washed head of leafy greens were observed to be stored in original bag. | Person in charge voluntary removed and discard this food referenced in the violation during the routine inspection. | Core (C) | 0 |
| 42,43 Single service & gloves | in | 0 | |||
| 42,43 42 Single-service articles stored and used | in | 0 | |||
| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination | out | The cabinets under the overstock deli meat open air cases, water was observed to be dripping and pooled on top of several single use plastic containers. Additionally, the bottom of the cabinets were observed to be lined with single use cardboard cake bottoms. | Core (C) | 0 | |
| 44,45 Utensils and equipment | in | 0 | |||
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used | in | 0 | |||
| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable | out | Two of the deli meat slicers, one in the food service/deli meat area, and one in the meat department were observed to chipping and peeling of the slide arm. Two of the meat department display cases were observed to be cracking and chipping plastic. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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