Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
01/12/2026 High Risk Food Retail No No

Equipment Temperatures


Description Temperature
Blast Chiller (Deli) 13
Display Cooler (Deli) 33 to 35
Walk in Cooler (Deli) 28
Walk in Freezer (Deli/Bakery) 38
Walk in Cooler (Produce) 33
Walk in Freezer (Seafood) -5
Walk in Cooler (Meat) 30
Walk in Freezer (Back Storage) -8
Walk in Cooler (Dairy) 32
Walk in Cooler (Online Pickup/Delivery) 37
Walk in Freezer (Online Pickup/Delivery) -9
Retail Reach in Freezers -11 to 1
Retail Reach in Coolers 33 to 39
Retail Reach in Bunker Freezers -3 to 24
Retail Reach in Bunker Coolers 35 to 42

Food Temperatures


Description Temperature State Of Food
Fried Chicken 205 to 207
Rotisserie Chicken (Cooling 3 hours) 40
Rotisserie Chicken 176

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
Three Compartment Sink (Deli) 200, 100 Kayquat II 98
Sanitizer Bottle (Deli) 150, 200 Kayquat II 83
Three Compartment Sink (Bakery) Kayquat II
Automatic Dish Washer Hot Water 139, 148, 141
Three Compartment Sink (Produce) Kayquat II
Three Compartment Sink (Meat) Kayquat II

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
01 PIC present, Knowledgeable, Duties in 0
01 0080-04-09-.02(1)(b) Demonstration of knowledge out PIC and Employees did not have appropriate cooling procedure knowledge or thermometer calibration/verification knowledge. Inspector spent time explaining appropriate thermometer calibration methods and cooling procedures. Priority Foundation (PF) 0
08 Adequate handwashing sinks properly supplied and accessible in 0
08 0080-04-09-.06(3)(a)4 Handwashing aids and devices may not be provided for sinks not designated as hand sink; hand signs not provided out Observed no available hand wash signs in the back public unisex rest room (designated 'Family' restroom) or in the men's public restrooms. Core (C) 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 firm's sanitizer test solution for the three compartment sink to be 100 ppm when measured with inspector's quat sanitizer test strips. Manufacturer's instructions state that sufficient sanitizer concentration is between 150 ppm to 400 ppm. Observed the automatic dish washer to not reach minimum of 160F (measured by inspector's probe thermometer) when hot water sanitizer cycles were run several times. PIC placed the automatic dishwasher out of order with a sign not to be used and placed a work order for the machine. Priority (P) 1
14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined out Observed employee to quick dip quat sanitizer test strips when manufacturer's instructions state to 'Immerse in solution for 10 seconds.' Observed employee to test quat sanitizer test strips in sanitizer solution that was 98F when measured with inspector's probe thermometer. Manufacturer's instructions state that sanitizer solution must be between 65F to 75F for accurate testing. Priority Foundation (PF) 1
Total Score Violation Score Inspection Score Inspection %
100 13 87 87
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 1 44 97
Priority (P) 49 1 48 97
Priority Foundation (PF) 39 2 37 94