| 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 |
| Description | Temperature |
|---|---|
| (Upstairs) Walk-in Seafood Freezer | -4F |
| (Upstairs) Walk-in Meat Freezer | -1F |
| (Upstairs) Walk-in Grocery Freezer | -3F |
| Seafood Walk-in Cooler | 37F |
| Deli Raw Meat Display Cooler | 40F |
| Deli Display Case | 39F |
| Deli Prep Table | 38F |
| Deli Warmers | 185F |
| Deli Walk-in Cooler | 38F |
| Deli Produce Walk-in Cooler | 39F |
| Deli Walk-in Freezer | -8F |
| Bakery Cake/Pastry Display | 39F |
| Bakery Walk-in Cooler | 38F |
| Bakery Walk-in Freezer | -3F |
| Bakery Walk-in Cooler 2 | 37F |
| Meat Walk-in Cooler | 38F |
| Meat Walk-in Cooler 2 | 38F |
| Raw Meat Display Case | 40F |
| Raw Seafood Display Case | 38F |
| Raw Seafood Display Case 2 | 37F |
| Produce Blast Chiller | 39F |
| Description | Temperature | State Of Food |
|---|---|---|
| Whole Prosciutto | 41F | |
| Roast | 40F | |
| London Broil | 40F | |
| Chicken Breasts | 40F | |
| Coleslaw | 40F | |
| Honey Salmon | 38F | |
| Butternut Squash Soup | 151F | |
| Double Cheddar Broccoli Soup | 164F | |
| Chicken Noodle | 167F | |
| Mashed Potatoes (Warmer) | 165F | |
| Whole Chicken | 180F | |
| Raw Carna Asada | 39F | |
| Raw Boneless Chicken | 41F | |
| Pepper Chicken | 40F | |
| Raw Pork Sausage | 38F | |
| Raw Bacon | 37F | |
| Raw Pork Ribs | 40F | |
| Raw Skirt Steak | 40F | |
| Beef Stew | 40F | |
| Raw Octopus | 40F | |
| Raw Scallops | 41F | |
| Raw Whole Black Bass | 40F | |
| Raw Half Salmon | 40F | |
| Raw Orange Roughy | 39F | |
| Smoked Salmon | 40F |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Deli Sanitizer Bottle | 200 | Quaternary Ammonia | 61F | ||
| Deli Sanitizer Bottle 2 | 200 | Quaternary Ammonia | 60F | ||
| Deli Sanitizer Bottle 3 | 200 | Quaternary Ammonia | 64F | ||
| Deli Fruit Wash | 30 | ||||
| Deli Sanitizer Basin | 200 | Quaternary Ammonia | 60F | ||
| Deli Commercial Dishwasher | 170F | ||||
| Specialty/Cheese 3 Compartment Sink | 500 | Quaternary Ammonia | 64F | ||
| Specialty/Cheese 3 Compartment Sink | 200 | Quaternary Ammonia | 60F | ||
| 3 Compartment Sink Meat | 250 | Quaternary Ammonia | 80F | ||
| Bakery Fruit Wash | 60 | ||||
| 3 Compartment Sink Seafood | 200 | Quaternary Ammonia |
| 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 | Observed when asking PIC inside of the bakery to test sanitizer they stated that they dip their test strips for 20 seconds. I also observed during testing of sanitizer in the seafood area that the PIC moved test strip and placed into sanitizer for 5 seconds. Per manufacturer's instructions, test strips must be dipped for 10 seconds and not moved while testing to get an accurate reading. | Priority Foundation (PF) | 0 | |
| 24,25 Chemical hazards | in | 0 | |||
| 24,25 25 Chemicals identified, stored, and used | in | 0 | |||
| 24,25 0080-04-09-.07(2)(d)1 Sanitizers level over manufacture's suggested use | out | Observed very high sanitizer levels in the Specialty/Cheese 3 compartment sink basin. Sink drained was remade by PIC and tested adequately. | Priority (P) | 0 | |
| 40,41 Utensils | in | 0 | |||
| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled | in | 0 | |||
| 40,41 0080-04-09-.04(9)(d)1 Cleaned and sanitized utensils are handled, displayed, or dispensed to protect from contamination of food | out | Observed several metal food containers stored clean with encrusted food residue on them inside of the Deli department ware wash area. I also observed several serving bowels in the bakery stored clean that had old, encrusted topping and spills set up on them. | Core (C) | 1 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 12 | 88 | 88 | |||||||||||||||||||||||||
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