| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 11/17/2025 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Deli Display cooler | 39F |
| Deli Walk-in Coolers | 38F |
| Bakery 3 door tabletop cooler | 37F |
| Bakery Walk-in Cooler | 37F |
| Bakery Walk-in Freezer | -1F |
| Produce Walk-in Cooler | 37F |
| Seafood Walk-in Cooler | 38F |
| Seafood Display Case | 34F |
| Meat Walk-in Freezer | 13F |
| Meat Walk-in Cooler | 38F |
| Dairy Walk-in Cooler | 38F |
| Deli Meat Prep Cooler | 37F |
| Grocery Walk-in Freezer | -10F |
| Retail Cooler | 35 to 38F |
| Retail Freezers | -10 to -1F |
| Description | Temperature | State Of Food |
|---|---|---|
| Tomatoes | 38F | |
| Tomato x 2 | 37F | |
| Diced Onions | 36F | |
| Chicken Tenders (warmer) | 155F | |
| RTE Salmon Patty | 35F | |
| RTE Crab Cake | 35F | |
| Raw Tilapia | 37F | |
| Raw Trout | 38F | |
| Raw Salmon | 37F | |
| Raw Shrimp | 36F | |
| Chicken and Wild Rice Soup | 165F | |
| Lobster Soup | 148F |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Commerical Dishwasher | 171F | ||||
| 3 Compartment Sink Deli | 200 | Quaternary Ammonia | 73F | ||
| 3 Compartment Sink Bakery | 200 | Quaternary Ammonia | 72F | ||
| 3 Compartment Sink Bakery x 2 | 200 | Quaternary Ammonia | 70F | ||
| Deli Sanitizer Spray Bottle | 150 | Quaternary Ammonia | |||
| Deli Sanitizer Spray Bottle x 2 | 150 | Quaternary Ammonia | |||
| Produce Fruit Wash | 60 | 63F | |||
| 3 Compartment Sink Produce | 200 | Quaternary Ammonia | 68F |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 14 Food contact surfaces; clean and sanitized | in | 0 | |||
| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined | out | Observed when asking PIC inside of the seafood department to test sanitizer that they were confused on the process and rate of sanitizer needed to effectively sanitize. I walked PIC through proper rate and testing. | Priority Foundation (PF) | 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 | Observed slow draining hand sink inside of the deli department. Once the sink was in use it took several minutes for the sink to go down and drain effectively. Observed a probe thermometer that was damaged during today's inspection. The firm has spares and were able to effectively calibrate the other probe thermometers. | Core (C) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 6 | 94 | 94 | |||||||||||||||||||||||||
|
||||||||||||||||||||||||||||