Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
12/02/2025 High Risk Food Retail No No

Equipment Temperatures


Description Temperature
veggie prep sandwich cooler 37
sandwich prep sandwich cooler 38
warmer well 110
walk in cooler 38
walk in freezer 10

Food Temperatures


Description Temperature State Of Food
chopped lettuce 40
deli turkey meat 38
meatballs in warmer 115

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
3 compartment sink 200 super san 88
sani station at sandwich prep station 50 sani station 80
wiping cloth buckets 0 super san 77
sani station spray bottle 200 super san 78

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
01 PIC present, Knowledgeable, Duties in 0
01 0080-04-09-.02(1)(a) Designated person in charge present out No designated person in charge on site. Priority Foundation (PF) 0
01 0080-04-09-.02(1)(c) Person in charge - Duties out Employees have not been properly trained on food safety temperatures, cool down reheat procedures, monitoring sanitizing containers. Also, due to priority and priority foundation violations not being monitored/trained as needed. Priority Foundation (PF) 0
19,20 safe temperature holding in 0
19,20 19 Hot holding temperature in 0
19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods out Reheated meatballs at hot sandwich station probed with thermometer with temperature only reaching 115 degrees. Must hold at 135 or higher. Priority (P) 0
33 Thermometers provided and accurate in 0
33 0080-04-09-.04(2)(d)9 Temperature Measuring Devices shall be located in hot and cold holding units; easily readable out No temperature measuring device located in warmer well for employees to know if warmer hot enough for hot food. Priority Foundation (PF) 0
38,39 wiping cloth & washing produce in 0
38,39 38 Wiping cloths properly used and stored in 0
38,39 0080-04-09-.03(3)(d)4 Wiping cloths shall be maintained dry or held in sanitizer; free of debris; wiping cloth storage containers are stored off the floor out Both red sanitizer buckets did not test for sanitizer in the water tested for quat and for Clorox since they use both at different locations with no reading for either. Core (C) 0
51,52 Facilities in 0
51,52 52 Physical facilities installed, maintained, clean in 0
51,52 0080-04-09-.06(5)(a) Maintained in good repair out Warmer well for hot holding for meatballs not reaching 135 or higher to keep product at 135 or higher. The dial for temperature doesn't work correctly so employees do not know how to turn and to set just turn on a power strip. Core (C) 0
Total Score Violation Score Inspection Score Inspection %
100 13 87 87
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 2 43 95
Priority (P) 49 1 48 97
Priority Foundation (PF) 39 3 36 92