| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 12/31/2025 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Deli Display Case | 35 |
| Deli Walk-In Freezer | -3 |
| Deli Walk-In Cooler | 37 |
| Bakery Walk-In Cooler | 37 |
| Meat Prep Room | 51 |
| Meat Walk-In Coolers | 32, 30 |
| Seafood Two Door Freezer | -3 |
| Produce Prep Room | 55 |
| Produce Walk-In Cooler | 39 |
| Dairy Walk-In Cooler | 38 |
| Retail Coolers | 39, 36, 33, 36, 38, 29, 32, 41 |
| Retail Freezers | -8, 16, 2 -5, 22 |
| Deli Warmer | 154 |
| Description | Temperature | State Of Food |
|---|---|---|
| Turkey Chub | 34 | |
| Rotisserie Chicken (<1 hour into cooling) | 96 | |
| Rotisserie Chicken | 158 | |
| Fried Chicken | 207 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Deli Sanitizer Spray Bottle | 300 | SaniSave | |||
| Deli Three Compartment Sink | 200 | Kayquat II | |||
| Deli Dishwasher | 159F | ||||
| Bakery Sanitizer Spray Bottle | 300 | SaniSave | |||
| Produce Three Compartment Sink | 60 | ProduceMaxx |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 01 PIC present, Knowledgeable, Duties | in | 0 | |||
| 01 0080-04-09-.02(1)(b) Demonstration of knowledge | out | When asked about cleaning process on deli slicers at ambient temperature, a deli employee stated that they clean only with water every four hours and then they will clean the slicers with sanitizer at the end of each day. In use food slicers at ambient temperature must be cleaned and sanitized every four hours. | Priority Foundation (PF) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 5 | 95 | 95 | |||||||||||||||||||||||||
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