Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
11/24/2025 High Risk Food Retail Yes Yes

Equipment Temperatures


Description Temperature
Deli Prep Cooler 37
Deli Freezer -11
Walk-In Cooler 34

Food Temperatures


Description Temperature State Of Food
Vegetable Soup 143
Hot Dog Chili 172
Hamburger Patties 146
Sliced Deli Ham 38
Sliced Deli Turkey 37
Sliced Deli Roast Beef 37
Sliced Bologna 37
Sliced Tomatoes 38
Hamburger Patties (Cooked from Raw) 201

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
3 Bay Sink 100 Clorox 66

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
06,07 Hand Hygiene in 0
06,07 7 No bare hand contact with ready to eat food in 0
06,07 0080-04-09-.03(3)(a)1 No bare hand contact with ready to eat food out Food service employees were observed handling ready-to-eat foods with bare hands while preparing sandwiches at time of inspection. A barrier is required between bare hands and ready-to-eat foods at all times Discussed and all employees donned single service gloves for handling ready-to-eat foods during inspection. Priority (P) 0
33 Thermometers provided and accurate in 0
33 0080-04-09-.04(5)(b)1 Good Repair and Calibration (Thermometers shall be accurate to plus or minus 2F) out Establishment's probe food thermometer is not accurate within +/- 2 degrees F. Establishment's analogue probe thermometer registered 28 degrees F by freeze point method during inspection. Priority Foundation (PF) 0
Total Score Violation Score Inspection Score Inspection %
100 6 94 94
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 0 45 100
Priority (P) 49 1 48 97
Priority Foundation (PF) 39 1 38 97