| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 01/07/2026 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Deli Walk In Cooler | 35-37F |
| Deli Lowboys | 38F, 40F |
| Sandwich Make Unit Drawers | 37F, 40F, 36F |
| Bakery Walk In Cooler | 25F |
| Produce Walk In Cooler | 37F |
| Bakery Walk In Freezers | 7F, -2F |
| Bakery Lowboy | 37F |
| Seafood Display Case | 33-37F |
| Meat Cut Room | 49F |
| Meat Walk In Cooler | 29F |
| Poultry Walk In Cooler | 34F |
| Grocery Walk In Freezer | 12F |
| Deli Walk In Freezer | -1F |
| Dairy Walk In Cooler | 35-37F |
| Retail Dairy Reach In Cooler | 33-36F |
| Retail Reach In Freezers | -9 - 7F |
| Retail Lunch Meat Reach In Cooler | 32-33F |
| Retail Meat Reach In Cooler | 29-33F |
| Retail Deli Reach In Cooler | 31-38F |
| Retail Produce Reach In Cooler | 34-36F |
| Pickup Reach In Cooler | 32F |
| Pickup Reach In Freezer | -2F |
| Description | Temperature | State Of Food |
|---|---|---|
| Raw Chicken | 37F | |
| Chicken Tenders | 36F | |
| Chicken Wing | 200F | |
| Gravy | 142F | |
| Sliced Onions | 39F | |
| Sliced Olives | 37F | |
| Shredded Lettuce | 42F | |
| Sliced Bell Peppers | 40F | |
| Ham Deli Loaf | 37F | |
| Cheese Deli Loaf | 38F | |
| Chicken Deli Loaf | 40F | |
| Bologna Deli Loaf | 37F | |
| Raw Shrimp | 32F | |
| Raw Scallops | 36F | |
| Raw Salmon | 35F | |
| Lobster Bisque | 159F | |
| Chicken Noodle Soup | 180F |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Deli Triple Sink | 200 | Q-San 10 | 62F | ||
| Bottle In Deli | 150 | Q-San 10 | |||
| Bottle at Deli Slicers | 400, 400, 400, 400, 200 | Sani Save | |||
| Bakery Cake Triple Sink | 200 | Q-San 10 | 61F | ||
| Bakery Triple Sink | 400 | Q-San 10 | 57F | ||
| Dish Machine | 166.2F | ||||
| Produce Triple Sink | Q-San 10 | ||||
| Seafood Triple Sink | Q-San 10 | ||||
| Bottle in Seafood | 200 | Q-San 10 | |||
| Meat Triple Sink | Q-San 10 | ||||
| Bottle in Meat Cut Room | 200 | Q-San 10 |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 35,36 Pests & contamination | in | 0 | |||
| 35,36 35 Insects, rodents, and animals not present | in | 0 | |||
| 35,36 0080-04-09-.06(5)(k) Controlling Pests including evidence of pests and eliminating their presence. | out | Observed fly strip with dead flies to be install on ceiling in bakery food prep area. | 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 dried multicolored organic matter soiling bottom cabinets of sandwich make units. | Core (C) | 0 | |
| 47,48,49 Plumbing | in | 0 | |||
| 47,48,49 49 Sewage and waste water disposal | in | 0 | |||
| 47,48,49 0080-04-09-.05(4)(c) Sewage and waste water properly disposed through public sewer or approved septic system; including condensate drainage | out | Observed leak dripping directly on floor at triple sink in produce ware washing area | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 10 | 90 | 90 | |||||||||||||||||||||||||
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