| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 01/21/2026 | High Risk Food Retail | No | Yes |
| Description | Temperature |
|---|---|
| Bakery Lowboys | 40F, 39F |
| Bakery Walk In Freezer | 13F |
| Bakery Walk In Cooler | 34F |
| Deli Walk In Freezer | 1F |
| Deli Display Case | 34-37F |
| Sandwich Make Unit Drawers | 42F, 43F |
| Blast Chiller | 39F |
| Raw Poultry Walk In Cooler in Deli | 40F |
| Produce Walk In Cooler | 36F |
| Seafood Walk In Cooler | 38F |
| Seafood Display Case | 38-41F |
| Meat Cut Room | 55F |
| Meat Walk In Cooler | 37F |
| Raw Poultry Walk In Cooler | 32F |
| Grocery Walk In Freezer | 0F, -2F |
| Dairy Walk In Cooler | 35F |
| Retail Reach In Dairy Coolers | 38-41F |
| Retail Lunch Meat Reach In Cooler | 34-36F |
| Retail Reach In Freezers | -11- 2F |
| Retail Meat Reach In Coolers | 33-35F |
| Retail Produce Reach In Cooler | 29-34F |
| Retail Deli Reach In Cooler | 28-38F |
| Retail Bakery Reach In Cooler | 27-33F |
| Pick up Reach In Cooler | 32F |
| Pick Up Reach In Freezer | -10F |
| Description | Temperature | State Of Food |
|---|---|---|
| Deli Turkey Loaf | 35F | |
| Deli American Cheese Loaf | 34F | |
| Deli Chicken Loaf | 40F | |
| Mortadella | 38F | |
| Sliced Tomatoes | 42F | |
| Sliced Olives | 42F | |
| Shredded Lettuce | 40F | |
| Sliced Onions | 40F | |
| Chicken Tenders | 136F | |
| Chicken Tenders in Blast Chiller | 39F, 40F | |
| Chicken Wings | 202F | |
| Chicken Tenders | 176F | |
| Cooked Shrimp | 38F | |
| Raw Shrimp | 37F | |
| Raw Salmon | 37F | |
| Raw White Fish | 38F | |
| Stew Meat | 38F | |
| Ground Meat | 40F | |
| New England Clam Chowder | 146F |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Bakery/Cake Triple Sink | Q-San 10 | ||||
| Bottle In Cake Area | 200 | Q- San 10 | |||
| Bottles at Slicers in Deli | 400, 400 | Q-San 10 | |||
| Bottle at Slicer in Deli | 400 | Sanisave | |||
| Deli Triple Sink | Q-San 10 | ||||
| Deli Triple Sink/ Refill | 0/ 200 | Q-San 10 | 60F/ 74F | ||
| Produce Triple Sink | Q-San 10 | ||||
| Seafood Triple Sink | 200 | Q-San 10 | 73F | ||
| Meat Triple Sink | 200 | Q-San 10 | 76F | ||
| Meat Bottle | 200 | Q-San 10 |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 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 triple sink in deli/fryer area to have 0 PPM when checked with firms test strip. | PIC emptied sink, reconnected hose to sanitizer and refilled basin with correct PPM | Priority (P) | 0 |
| 35,36 Pests & contamination | in | 0 | |||
| 35,36 36 Contamination prevented during food preparation, storage or display | in | 0 | |||
| 35,36 0080-04-09-.03(3)(e) Food shall be stored in a clean location, not exposed to contamination, at least 6 inches above the floor. Food shall not be stored in prohibited areas such as: locker/ch... | out | Observed multiple baking racks with baked goods not to be covered or protected from contamination. | Deli Employee covered racks with sheet trays. | Core (C) | 1 |
| 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 black organic matter on chicken seasoned flour bin in deli area. | Core (C) | 1 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 9 | 91 | 91 | |||||||||||||||||||||||||
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