| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 02/06/2026 | High Risk Food Retail | No | No |
| Description | Temperature |
|---|---|
| Deli Walk In Cooler | 35F |
| Blast Chiller | 35F |
| Deli Display Case | 31-33F |
| Bakery Walk In Cooler | 36F |
| Bakery Walk In Freezer | 2F |
| Meat Cut Room | 50F |
| Meat Walk In Cooler | 30F |
| Produce Walk In Cooler | 41F |
| Grocery Walk In Freezer | -1F |
| Dairy Walk In Cooler | 38F |
| Retail Reach In Freezer | -10-6F |
| Retail Daily Reach In Cooler | 33-39F |
| Retail Lunch Meat Reach In Cooler | 27-32F |
| Retail Meat Reach In Cooler | 25-30F |
| Retail Deli Reach In Cooler | 27-36F |
| Retail Produce Reach In Cooler | 30-38F |
| Pick Up Reach In Cooler | 25-36F |
| Pick Up Reach In Freezer | -5F |
| Description | Temperature | State Of Food |
|---|---|---|
| Fried Chicken | 37F | |
| Honey Turkey Deli Loaf | 39F | |
| Pepper Jack Cheese Loaf | 37F | |
| Smoked Turkey Deli Loaf | 35F | |
| Deli Ham Loaf | 35F |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Bottle in Deli | 200 | Sanisave | |||
| Deli/Bakery Triple Sink | 400 | Kay Quat II | 56F | ||
| Bakery Dish Machine | 177.7F | ||||
| Bottle In Bakery x2/ Refill | 0, 0/ 200,200 | Sanisave | |||
| Seafood Triple Sink | kay Quat II | ||||
| Meat Triple Sink | Kay Quat II | ||||
| Produce Triple SInk | Kay Quat II |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 14 Food contact surfaces; clean and sanitized | in | 0 | |||
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. | out | Observed dried food debris on food slicer number 3 stored clean and non in use. Observed white organic matter on produce nozzle | Priority Foundation (PF) | 1 | |
| 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 bakery area with 0 ppm when tested with firms test strips. | Bakery manager refilled bottles with proper PPM | 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 black organic matter on ceiling in meat cut room. Observed white organic matter on touch points of ovens in deli area Observed excess food debris soiling breading station stored cleaned. Observed excess dust build up on vent guards in deli walk in cooler. | Core (C) | 4 | |
| 51,52 Facilities | in | 0 | |||
| 51,52 52 Physical facilities installed, maintained, clean | in | 0 | |||
| 51,52 0080-04-09-.06(5)(a) Maintained in good repair | out | Observed small leak at seafood triple sink | Core (C) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 7 | 93 | 93 | |||||||||||||||||||||||||
|
||||||||||||||||||||||||||||