Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
11/10/2025 High Risk Food Retail Yes Yes

Equipment Temperatures


Description Temperature
Del meat display Case @ food service 36.2
Walk in cold holding unit @ food service 39.9
Walk in cold holding unit @ food service #2 41.1
Walk in cold holding unit @ bakery 38.1
Walk in cold holding unit @ meat 35.4
Walk in cold holding unit @ produce 37.2
Walk in cold holding unit @ dairy 39.4
Walk in freezer (Deli/Bakery) -6.3
Pick up standing freezer 3.8
Standing freezer #1 @ seafood 6.4
Standing cold holding @ seafood 36.4
Pick up cold holding 38.436
Walk in Freezer @ grocery 5.1

Food Temperatures


Description Temperature State Of Food
roast beef @ cold holding deli meat display case 38
Rotisserie Chicken @ cold holding 40
Fried bone in chicken @ cooking 174-206
ham @ cold holding deli meat display case 38
baked chicken @ cold holding 40
bone in chicken @ cold holding 40

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
Automatic Dish Machine-Bakery 160.0
Three compartment sink @ food service 200
Three compartment sink @ bakery 200
Three compartment sink @ meat 200
Three compartment sink @ produce 200
Three compartment sink -seafood 200

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 Ban saw in the meat department had excessive amount of dried food residues and build up on the bottom around the guard, and doors at the bottom. The blast chiller in the food service preparation area had excessive amount of dried food residues and build up on the racks the holder of the temperature probes. The bread slicer in the bakery department was observed to have excessive amount of dried food residues and build up on the blades, top and bottom guards. Priority Foundation (PF) 2
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(2)(b)6 Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance out The bakery department preparation table have plastic wrap around the sides and bottom of the preparation table; the plastic wrap was observed to be peeling and chipping. Core (C) 2
44,45 45 Warewashing facilities installed, maintained, and used; test strips in 0
44,45 0080-04-09-.04(5)(a)4 Warewashing equipment shall be cleaned before use, to prevent recontamination, and at least every 24 hours if used. out The automatic dish machine in the bakery department were observed to have excessive amount of dried food residues on the sides, racks and sprayers of the inside of the dish machine. Core (C) 0
46 Non-food contact surfaces clean in 0
46 0080-04-09-.04(6)(a)1(iii) Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. out Excessive build up and dried food residues were observed front, slides and bottom shelves of the food preparation tables in the food service. Core (C) 3
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's personal drink was observed to be stored on the food preparation table at the entry/exit of the bakery department. Core (C) 0
Total Score Violation Score Inspection Score Inspection %
100 8 92 92
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 4 41 91
Priority (P) 49 0 49 100
Priority Foundation (PF) 39 1 38 97