Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
02/05/2026 High Risk Food Retail Yes No

Equipment Temperatures


Description Temperature
Prep Lines 42,50
Walk-in Freezer 4
Walk-in Cooler 39
Undercounter Cooler 40
Retail Beverage Cooler 39
Hot Bar 179

Food Temperatures


Description Temperature State Of Food
Sliced Tomatoes 48
Sliced Cucumbers 52
Sliced Pickles 45
Sliced Black Olives 46
Sliced Onions 46
Sliced Green Bell Peppers 49
Sliced Banana Peppers 45
Sliced Jalapeno Peppers 48
Sliced Roast Beef 43
Sliced Salami 43
Sliced Ham 42
Meatballs 149

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
19,20 safe temperature holding in 0
19,20 20 Cold holding temperature in 0
19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods out Observed all sliced vegetables in the prep line cooler to have internal temperatures ranging from 45F - 52F when the temperatures were taken with Inspector's probe thermometer. PIC voluntarily discarded all out of temperature products. Priority (P) 0
30,31 Food temp controls in 0
30,31 30 Proper cooling methods, adequate equipment for temperature control in 0
30,31 0080-04-09-.04(3)(a)1 Equipment for cooling, heating, cold holding, and hot holding food shall be sufficient in number and capacity to provide safe food temperatures. out Observed one of the prep line coolers was maintaining a temperature of 50F when the temperature was taken with Inspector's infrared thermometer. Priority Foundation (PF) 0
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 0 45 100
Priority (P) 49 1 48 97
Priority Foundation (PF) 39 1 38 97