| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 01/13/2026 | High Risk Food Retail | No | No |
| Description | Temperature |
|---|---|
| Deli Walk In Freezer | 1F |
| Raw Poultry Walk In Cooler | 36F |
| Blast Chiller | 37F |
| Deli Walk In Cooler | 34F |
| Bakery Walk In Cooler | 35F |
| Bakery Walk In Freezer | -2F |
| Murry Cheese Reach In Cooler | 36F |
| Starbuckes Lowboys | 35-37F |
| Produce Walk In Cooler | 39F |
| Meat Display Case | 37F |
| Meat Walk In Cooler | 34F |
| Seafood Reach In Freezer | -1F |
| Seafood Walk In Cooler | 30F |
| Seafood Display Case | 33F |
| Dairy Walk In Cooler | 38F |
| Grocery Walk In Freezer | -11F |
| Retail Reach In Freezers | -5 - 8F |
| Retail Dairy Reach In Coolers | 32-43F |
| Retail Lunch Meat Reach In Coolers | 33-35F |
| Retail Meat Reach In Cooler | 26-34F |
| Retail Deli Reach In Coolers | 28-35F |
| Retail Produce Reach In Coolers | 37-40F |
| Pick Up Walk In Cooler | 35F |
| Pick Up Walk In Freezer | -9F |
| Description | Temperature | State Of Food |
|---|---|---|
| Colby Cheese Deli Loaf | 38F | |
| Bologna Deli Loaf | 36F | |
| Deli Chicken Loaf | 34F | |
| Deli Ham Loaf | 37F | |
| Raw Salmon | 35F | |
| Raw Shrimp | 35F | |
| Raw Swordfish | 37F | |
| Raw Chicken | 34F | |
| Raw Bratwurst | 35F | |
| Raw Chicken Breast | 39F |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Deli Dish Machine | 164F | ||||
| Deli Triple Sink | 200 | Kay Quat II | 58F | ||
| Bottle in Deli by Chicken Fryer/Refill | 0/200 | SaniSave | |||
| Bottle in Deli by Hand Sink/Refill | 0/200 | Sanisave | |||
| Bottles at Deli Slicers | 200/200 | Sanisave | |||
| Bakery Tripe Sink/Refill | 0/ 200 | Kay Quat II | 62F | ||
| Bakery Dish Machine | 163F | ||||
| Murry Cheese Triple Sink | 200 | Kay Quat II | 68F | ||
| Bottle In Murry Cheese Area | 200/200/200 | Sanisave | |||
| Starbucks Triple Sink | 200 | Kay Quat II | 63F | ||
| Produce Triple Sink | Kay Quat II | ||||
| Seafood Triple Sink | Kay Quat II | ||||
| Meat Triple Sink | Kay Quat II |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 08 Adequate handwashing sinks properly supplied and accessible | in | 0 | |||
| 08 0080-04-09-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times | out | Observed floor squeegees to be stored in basin of hand sink in deli ware washing area. | PIC moved squeegees from hand sink. | Priority Foundation (PF) | 0 |
| 14 Food contact surfaces; clean and sanitized | in | 0 | |||
| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions | out | Observed 2 sanitizer bottles in deli food prep area to have 0ppm when tested with firms test strips. Observed bakery triple sink to have 0 PPM when tested with firms test strips. | PIC emptied bottles and triple sink and refilled with proper PPM. | Priority (P) | 1 |
| 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 apparent rodent excrement along rear storage wall under storage racks where bread is stored. Observed live ants on seafood wall at ware washing 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 excessive dust build up on intake vents in meat walk in cooler. Observed lids in bakery to be soiled with brown/black organic matter. | Core (C) | 5 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 13 | 87 | 87 | |||||||||||||||||||||||||
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