| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 11/05/2025 | High Risk Food Retail | Yes | No |
| Description | Temperature |
|---|---|
| deli case | 29 |
| blast chiller | 36 |
| WIC-Deli | 26 |
| Oven | 355 |
| Buffet Warmer | 165 |
| standing warmer | 180 |
| 2 Door Freezer-deli | 19 |
| Bakery WIC | 30 |
| Bakery WIF | 3 |
| Bakery retail freezer | -15 |
| open retail bakery case | 34 |
| seafood display case | 38 |
| seafood-WIC | 32 |
| Seafood WIF | -16 |
| meat prep room | 31 |
| meat WIC | 35 |
| dairy WIC | 38 |
| produce prep room | 50 |
| produce WIC | 42 |
| grocer store freezer | -9 |
| retail freezer ice cream | -5 |
| frozen vegetables | -10 |
| Boar's head/private selection/ home chef retail cooler | 38 |
| pet cooler | 37 |
| Pick up warmer | 140 |
| Description | Temperature | State Of Food |
|---|---|---|
| lobster tail | 42 | |
| milk | 36 | |
| tilapia | 41 | |
| chicken | 35 | |
| beef | 38 | |
| atlantic salmon | 40 | |
| eggs | 41 | |
| yogurt | 39 | |
| catfish nuggets | 41 | |
| Rotissire chicken | 174 | |
| bone in fried chicken | 170 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 compartment sink-deli | kay quat II | ||||
| 3 compartment-bakery | kay quat II | ||||
| 3 compartment sink-produce | kay quat II | ||||
| 3 compartment-meat | kay quat II | ||||
| 3 compartment-seafood | 200 | kay quat II | 84 | ||
| Dishwasher |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 0 | 100 | 100 | |||||||||||||||||||||||||
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