Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
12/08/2025 High Risk Food Retail Yes Yes

Equipment Temperatures


Description Temperature
Deli prep cooler 35
Walk in cooler with Milk 38
Under the counter reach in cooler 34

Food Temperatures


Description Temperature State Of Food
Chopped Onions 42
Salami 33
Turkey Sandwich 37
Chili 153
Hot Dog 145
Sausage Egg Biscuit 136

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
3-Compartment Sink 300 Steramine

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
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(5)(a)4 Warewashing equipment shall be cleaned before use, to prevent recontamination, and at least every 24 hours if used. out Observed black build in the basins of the 3-compartment sink. Core (C) 0
51,52 Facilities in 0
51,52 52 Physical facilities installed, maintained, clean in 0
51,52 0080-04-09-.06(2)(a) Floors, walls and ceilings - Designed, constructed, and installed smooth and easily cleanable out Observed two holes in the walls of the retail area. Core (C) 0
51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary out Observed build up of debris on the floors behind the retail reach in cooler. Core (C) 0
Total Score Violation Score Inspection Score Inspection %
100 4 96 96
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 3 42 93
Priority (P) 49 0 49 100
Priority Foundation (PF) 39 0 39 100