Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
12/15/2025 High Risk Food Retail Yes No

Equipment Temperatures


Description Temperature
Cheese open air cold holding unit 33.1
Makeshift Unit @ food service 42.1
Walk In Cold holding unit @ bakery 39.2
Walk In Freezer @ bakery -2.9
Walk In Freezer @ food service -2.9
Walk In Cooler @ produce 36.9
Walk In Cooler @ meat 35.4
Retail display case @ food service 36.7
Walk in Cold holding unit @ dairy 38.5
Walk in Cold holding unit @ food service @ raw chicken 33.4
Walk In Freezer @ grocery -5.8
Walk in Cold holding @ beer 39.3

Food Temperatures


Description Temperature State Of Food
Chicken Salad @ food service 37
chicken salad @ food service 37
raw beef @ meat department display case 36
ham deli meat @ food service 38
fried chicken @ cold holding 37

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
Three compartment sink @ cheese 200 Kay Quat
Three compartment sink @ food service 200 Kay Quat
Auto Dishwasher-food service 163.2
Three compartments Sink @ Bakery 200 Kay Quat
Auto Dishwasher @ bakery 156.6
Three compartment sink @ meat department 200 Kay Quat
Three compartment sink @ Seafood 200 Kay Quat
Three compartment sink @ Produce not set up Kay Quat

Violations


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 Automatic cheese grader had excessive amount of buildup and dried food residues from previous day use on the inside where the blade sits, the push plate and around the outside of the grader. The can opener attached to the food preparation table in the cheese area was observed to have excessive amount of dried food and build up on the blade. The pans at the hot bar, not currently in use, had an excessive amount of dried food residues and build up. Priority Foundation (PF) 2
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 The bakery automatic dish machine was observed to reach a maximum temperature of 156.6 degrees F. with TDA probe thermometer. 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 Several of the bottom shelves of the food service/cheese preparation cabinets were observed to have excessive amount of dried food residues and buildup. The speed racks and metal racks in the chicken preparation area was observed to be excessive amount of dried food residues and build up. The rolling metal carts in the meat department, food service area, and produce department had an excessive amount of buildup and dried food residues. The dairy display racks in the dairy walk in cold holding unit had an excessive amount of dried food residues and build up. Core (C) 3
51,52 Facilities in 0
51,52 52 Physical facilities installed, maintained, clean in 0
51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary out Fan guards in the chicken cold holding unit of the food service area, product, meat department and produce cold holding unit had excessive amount of dust. Core (C) 1
53 Ventilation, lighting, and designated areas used in 0
53 0080-04-09-.06(4)(c) Designated area for personal items shall be located so that food and equipment are protected from contamination; personal belongings properly stored out Employee's personal water bottle was observed to be stored in cold holding unit at the cheese preparation area with other package foods for customer. Core (C) 1
Total Score Violation Score Inspection Score Inspection %
100 8 92 92
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 3 42 93
Priority (P) 49 1 48 97
Priority Foundation (PF) 39 1 38 97