Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
01/06/2026 High Risk Food Retail Yes Yes

Equipment Temperatures


Description Temperature
Under Counter Prep Cooler, Deli (BOH) 35
Upright Prep Freezer, Deli (BOH) -4
Upright Prep Cooler (BOH) 38
Walk In Freezer Deli -12
Walk In Cooler Deli 34
Upright Chub/Cheese Cooler (FOH) 34
Retail Sushi Case 27
Walk In Cooler, Meat 29
Walk In Freezers, Back Stock Room 5 to -7
Walk In Cooler, Back Stock Room Dairy 37
Walk In Cooler, Produce 35
Under Counter Coolers, Starbucks 28 - 31
Upright Smoker Cooler 38
Retail Coolers 34 - 37
Retail Freezers -2 to 3

Food Temperatures


Description Temperature State Of Food
Sliced Tomatoes Deli Prep 38
Shredded Lettuce Deli Prep 37
Bone In Fried Chicken Deli 206
Bologna Chub Deli 38
Cubed Ham Salad Bar 35
Sliced Mushrooms Salad Bar 35
Chicken Salad Bistro Case Deli 37
Raw Salmon Sushi 36
Tempura Shrimp Sushi 36
Chili 205
Cream Spinach Bistro Case Deli 36
Bone In Chicken Wings 58 @ 2 Hours Cooling
Chicken Salad Bistro Case Deli 37
Slaw Bistro Case Deli 36
Pulled Pork Deli 39
Pizza 170
Spanish Rice 147
Beef and Cabbage 170

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
Ware Wash Machine NA Water 163.6
Three Compartment Sink Deli 200 Click San
Three Compartment Sink Bakery 200 Click San
Three Compartment Sink Produce 200 Q-San 10
Three Compartment Sink Meat 200 Q-San 10
Three Compartment Sink Starbucks 200 Q-San 10

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 Food items at the salad bar and sushi prep station were noted to be above the minimum cold holding temperature of 41 degrees at the time of inspection. Food items were internally checked with TDA verified food probe thermometer and were noted to be between 46 degrees and 55 degrees. Salad bar food items included: Various flavors of bone-in chicken wings, Pico De Gallo, shredded "ready to eat" chicken, sour cream, various cut fruit items, yogurt. Sushi prep food items included crab salad and sliced cucumber. PIC discarded the food items at the time of inspection. Priority (P) 0
44,45 Utensils and equipment in 0
44,45 45 Warewashing facilities installed, maintained, and used; test strips in 0
44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. out Sanitizer test strips in the Deli Department were noted as expired on November 1, 2025. Sanitizer test strips in the Produce Department were wet and damaged/unusable. Priority Foundation (PF) 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 excessive soil buildup on the exterior of Deli Department garbage cans (Back of House) at the time of inspection. Observed accumulation of food soils in the bottom of the upright prep cooler in the Deli Department (Back of House) at the time of inspection. Core (C) 2
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 Observed excessive soils around the floor drains under the three-compartment sink in the Deli Department at the time of inspection. Core (C) 0
Total Score Violation Score Inspection Score Inspection %
100 9 91 91
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 2 43 95
Priority (P) 49 1 48 97
Priority Foundation (PF) 39 1 38 97