| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 11/18/2025 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Deli Area Reach in cooler (RIC) Work Station | 36 |
| Deli Area Sandwich RIC | 38 |
| Deli Area Pizza Prep Cooler (RIC) | 38 |
| Specialty Cheese Retail RIC | 37 |
| Deli Display case (RIC) | 36 |
| Deli Cold Case RIC | 36 |
| Deli Salad Cold Case RIC | 36 |
| Produce Retail RIC | 38 |
| Produce Walk in Cooler | 36 |
| Produce Salad Mix Wall | 38 |
| Dairy retail RIC | 35 |
| Meat Walk in Cooler | 34 |
| Retail Meat RIC | 36 |
| Seafood RIC | 35 |
| Retail Meat Bunker | 36 |
| Starbucks RIC | 36 |
| Starbucks RIC #2 | 37 |
| Salad Bar- open air cooler | 39 |
| Description | Temperature | State Of Food |
|---|---|---|
| Chili Soup Hot Bar | 147 | |
| Chopped Summer Squash/Zucchini | ||
| Pasta with sauce and cheese | 150 | |
| Fried Chicken Pieces | 153 | |
| Mac and Cheese | 142 | |
| Pinto Beans | 140 | |
| Rotisserie Chicken (Hot holding unit #1) | 151 | |
| Rotisserie Chicken (hot holding unit #2) | 149 | |
| Chicken Salad (from deli display case) | 36 | |
| Turkey Slices | 36 | |
| Banana Pudding | 37 | |
| Cut Cantelope | 36 | |
| Chicken Salad - (From RIC) | 36 | |
| Eggroll | 140 | |
| Sliced Tomatoes | 38 | |
| Baked Chicken, being deboned to chill. | 71 | |
| Milk Starbucks | 35 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Starbucks Towel bucket | 200 | Kay Quat | |||
| Starbucks 3-Compartment Sink | 200 | Kay Quat | |||
| Deli Sanitizer Bottle | 200 | Kay Quat | |||
| Deli 3-Compartment Sink | 200 | Kay Quat | |||
| Bakery 3-Compartment Sink | 200 | Kay Quat | |||
| Produce 3-Compartment Sink | 200 | Kay Quat | |||
| Meat 3-Compartment Sink | 300 | Kay Quat | |||
| Seafood 3-Compartment Sink | 200 | Kay Quat |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 24,25 Chemical hazards | in | 0 | |||
| 24,25 25 Chemicals identified, stored, and used | in | 0 | |||
| 24,25 0080-04-09-.07(2)(a) Chemicals shall be stored separate from food, utensils, equipment, and single service items | out | Observed spray bottle of cleaner/sanitizer stored in box under prep table in the deli with foods such as spices. | PIC removed spray bottle. | Priority Foundation (PF) | 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 | Observed no visable working themometer in the deli hot case with meats and veggies. | Priority Foundation (PF) | 0 | |
| 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 Ovens,Toasters,Fryers,Grills with build up of grease,dust and debris. | 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)(b) Physical facilities shall be cleaned as often as necessary | out | Observed floor under 3 compartment sink and walls in same area with build up of dirt,dust,debris and black substances. | Core (C) | 0 | |
| 53 Ventilation, lighting, and designated areas used | in | 0 | |||
| 53 0080-04-09-.06(4)(c) Designated area for personal items shall be located so that food and equipment are protected from contamination; personal belongings properly stored | out | Observed employee jackets stored on top of open box of tomatoes in the produce department. | PIC moved tomatoes. Had employee wash tomatoes. | Core (C) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 10 | 90 | 90 | |||||||||||||||||||||||||
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