| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 01/09/2026 | High Risk Food Retail | No | No |
| Description | Temperature |
|---|---|
| Deli Display Case | 32-39F |
| Blast Chiller | 38F |
| Poultry Walk In Cooler | 28F |
| Deli Walk In Freezer | 0F |
| Deli Walk In Cooler | 35F |
| Bakery Walk In Freezer | -3F |
| Bakery Walk In Cooler | 36F |
| Produce Walk In Cooler | 37F |
| Grocery Walk In Freezers | 5F, -7F |
| Meat Walk In Cooler | 35-36F |
| Pick Up Walk In Freezer | 7F |
| Pick Up Walk In Cooler | 37F |
| Dairy Walk In Cooler | 37F |
| Retail Dairy Reach In Cooler | 29-38F |
| Retail Lunch Meat Reach In Cooler | 34-39F |
| Retail Meat Reach In Cooler | 28-31F |
| Retail Reach In Freezer | -12-3F |
| Retail Produce Reach In Cooler | 34-40F |
| Retail Deli Reach In Cooler | 27-36F |
| Grab N Go Reach In Cooler | 31-35F |
| Description | Temperature | State Of Food |
|---|---|---|
| Deli Swiss Cheese Loaf | 37F | |
| Deli Turkey Loaf | 39F | |
| Deli Ham Loaf | 38F | |
| Deli Ham Loaf | 48F | |
| Rotisserie Chicken | 40F | |
| Chicken Tenders | 175F | |
| Breaded Chicken Chunks | 201F |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Deli Triple Sink | 200 | Kay Quat II | 66F | ||
| Bottle In Deli | 2.1-4.3 pH | Sink and Surface | |||
| Bottle In Bakery | 200 | Kay Quat II | |||
| Dish Machine In Bakery | 161.1F | ||||
| Bottle In Bakery | 200 | Kay Quat II | |||
| Produce Triple Sink | Kay Quat II |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 13 Food separated and protected | in | 0 | |||
| 13 0080-04-09-.03(3)(b)1(i)(I) Raw animal foods must be kept separate from ready to eat foods at all times | out | Observed raw bacon to be stored comingled with ready to eat lunch meat in dairy walk in cooler. | Priority (P) | 1 | |
| 21,22 Date & Time for food safety | in | 0 | |||
| 21,22 21 Date Marking and Disposition | in | 0 | |||
| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F | out | Observed opened swiss cheese deli loaf to have a discard date of 1/7/2026, opened deli ham loaf to have discard date of 1/5/2025, and opened deli turkey breast to have discard date of 1/5/2025 in deli display case. | Deli voluntarily discarded all deli meat and cheeses that were past discard date. | Priority (P) | 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 excessive dust buildup on vent guards in meat walk in cooler. | Core (C) | 3 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 9 | 91 | 91 | |||||||||||||||||||||||||
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