| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 12/16/2025 | High Risk Food Retail | No | No |
| Description | Temperature |
|---|---|
| Deli blast chiller | 37 |
| Deli display cooler | 23-29 |
| Deli walk in cooler | 25-27 |
| Deli walk in freezer | -20 |
| Deli Clicklist reach in cooler | 30 |
| Bakery walk in cooler | 26-28 |
| Bakery walk in freezer | -14 |
| Produce walk in cooler | 29 |
| Meat Display cooler | 35 |
| Meat seafood display | 29-34 |
| Meat seafood 2 door freezer | 7 |
| Meat cut room | 42 |
| Meat walk in cooler | 27-30 |
| 3 door seafood freezer (hallway) | 25 |
| PickUp freezer/coolers | -1/28, 38, 34, 25, 28, 29 |
| Shared walk in freezer | -9 |
| Dairy walk in cooler | 36-42 |
| Murray 3 door tabletop cooler | 36 |
| Retail Coolers | 29, 25, 30, 36, 34, 35, 37, 32, 37, 38 |
| Retail Freezers | -19, -18, 18, -8, -19, -13, -6, -9, -6, 0 |
| Description | Temperature | State Of Food |
|---|---|---|
| Caeser pasta | 34 | |
| Cranberry salad | 34 | |
| Fried chicken wing | 186 | |
| Fried chicken tender | 188 | |
| Pork chop | 39 | |
| Beef filet | 37 | |
| Raw shrimp | 33 | |
| Lobster tail | 38 | |
| Cooked shrimp | 38 | |
| Cod | 38 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Deli 3 bay sink | 150 | KayQuat II | 58 | ||
| Deli spray bottle | 200 | SaniSave | 62 | ||
| Deli mechanical | 180 | ||||
| Meat seafood 3 bay sink | 0 | KayQuat II | 112 | ||
| Meat 3 bay sink | 200 | KayQuat II | 63 |
| 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 | Observed dried white organic matter soiling spray heads in retail produce cooler | Discussed increased cleaning/sanitizing frequency | Priority Foundation (PF) | 0 |
| 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 | Observed sanitizer solution in meat seafood 3 bay sink to be at 0ppm; observed solution bag had emptied | PIC instructed staff member to replace bag of KayQuat II | Priority (P) | 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 | Observed dried organic matter soiling front of ovens in bakery and cooler in Murray's | Core (C) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 5 | 95 | 95 | |||||||||||||||||||||||||
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