| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 11/12/2025 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Under Counter Prep Cooler Deli | 29 |
| Walk In Cooler Deli | 34 |
| Walk In Cooler Produce | 38 |
| Walk In Cooler Seafood | 33 |
| Walk In Cooler Meat | 31 |
| Retail Reach In Freezers | -1 to 2 |
| Back Stock Walk In Dairy Cooler | 33 |
| Back Stock Walk In Freezer | -1 & 5 |
| Starbucks Under Counter Coolers | 32 - 36 |
| Upright Prep Cooler Deli (BOH) | 36 |
| Upright Smoker Prep Cooler (BOH) | 37 |
| Walk In Freezer Deli | -1 |
| Upright Salad Bar Prep Cooler (BOH) | 32 |
| Retail Sushi Case | 33 |
| Description | Temperature | State Of Food |
|---|---|---|
| Sliced Tomatoes | 34 | |
| Sliced Bell Pepper | 35 | |
| Smoked Pork | 36 | |
| Chicken Salad | 35 | |
| Egg Salad | 34 | |
| Cole Slaw | 34 | |
| Cut Watermelon | 34 | |
| Cut Honeydew Melon | 35 | |
| Bone In Wings Salad Bar | 41 | |
| Neptune Salad | 35 | |
| Ceviche | 34 | |
| Scrambled Eggs | 156 | |
| White Gravy | 142 | |
| Rotisserie Chicken | 188 | |
| Sushi Salmon | 39 | |
| Sushi Crab Sticks | 36 | |
| Chicken Tenders | 209 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Ware Wash Machine | NA | Water | 161.1 | ||
| Three Compartment Sink Deli | 200 | Click San | |||
| Three Compartment Sink Produce | 200 | Click San | |||
| Three Compartment Sink Seafood | 200 | Click San | |||
| Three Compartment Sink Meat | 200 | Q-San 10 |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 19,20 safe temperature holding | in | 0 | |||
| 19,20 20 Cold holding temperature | in | 0 | |||
| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods | out | Observed food items in the Deli Department sandwich prep station (FOH) that were above minimum cold holding temperature of 41 degrees. Food items temperatures were internally checked with TDA verified food probe thermometer and ranged from 46 degrees to 49 degrees and included: -Sliced Cheese -Sliced Roast Beef -Sliced Buffalo Chicken -Pulled BBQ Pork | PIC discarded food items at the time of inspection. | 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 | -Observed soil buildup on the upper interior surfaces of the ware wash machine at the time of inspection. -Observed soil buildup on the exterior of metal food preparation pans in the Deli Department at the time of inspection. -Observed soil buildup on the underside framework of the Meat Department Band Saw at the time of inspection. | Core (C) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 5 | 95 | 95 | |||||||||||||||||||||||||
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