| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 10/24/2025 | High Risk Food Retail | No | No |
| Description | Temperature |
|---|---|
| Retail Warmer Near Registers | 174 |
| Deli Case | 41 |
| Deli Walk-in Cooler | 33 |
| Deli Walk-in Freezer | -3 |
| Dairy Walk-in Cooler (WIC) | 35 |
| Walk-in Over Stock Freezer | 1 |
| Meat Walk-in Cooler (WIC) | 36 |
| Meat Prep Room | 39 |
| Meat Storage Room | 34 |
| E-Shopping Walk-in Cooler | 36 |
| E-Shopping Walk-in Freezer | -2 |
| E-shopping 4 Door Cooler | 31 |
| E-Shopping 4 Door Freezer | -3 |
| Bakery Walk-in Cooler | 33 |
| Bakery Walk-in Freezer | -5 |
| Retail Coolers | 27 to 35 |
| Retail Seafood Cooler | 28 |
| Retail Freezers | -2 to -19 |
| Produce Walk-in Cooler (WIC) | 41 |
| Blast Chiller | 42 |
| Description | Temperature | State Of Food |
|---|---|---|
| Hot Dogs | 156 | |
| Sausage Gravy | 172 | |
| Breakfast Tater Kegs | 113 to 122 | |
| Chicken Sliders | 114 | |
| Deli Ham | 41 | |
| Cheese | 33 | |
| Sliced Deli Meat in Blast Chiller | 42 | |
| Raw Ground Beef | 32 | |
| Hot Dogs | 35 | |
| Cubed Beef | 35 | |
| Milk | 35, 33 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Bakery 3-Bay Sink | 150 | Kay Quat II | 86 | ||
| Bakery dishwasher | 146 | Eco Lab | |||
| Produce 3-Bay Sink | Not Working | Kay Quat II | |||
| Meat 3-Bay Sink | 150 | Kay Quat II | |||
| Deli 3-Bay Sink | 150 | Kay Quat II | 85 |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 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 | Retail Warmer Near Registers- Using a state issued and calibrated probe thermometer, Breakfast Tater Kegs (114 to 122 Degrees) and Chicken Sliders (113 degrees) were below the safe hot holding temperature of 135 degrees. | PIC discarded prepared food items below 135 degrees. | Priority (P) | 1 |
| 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 | Meat Department- Cooling units in the Meat walk-in cooler, prep room, overflow room had visible accumulation dust and dirt on vent guards | Core (C) | 1 | |
| 51,52 Facilities | in | 0 | |||
| 51,52 52 Physical facilities installed, maintained, clean | in | 0 | |||
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary | out | Over Stock Walk-in Freezer- Broken concrete, rocks, and dirt along back wall in freezer. Freezer needs to be swept to remove dirt | Core (C) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 7 | 93 | 93 | |||||||||||||||||||||||||
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