| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 01/20/2026 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Deli Full-Service Salad Cases | 31 - 34 |
| Deli Walk In Freezer | -1 |
| Bakery Walk In Cooler | 33 |
| Meat Department Walk In Cooler | 35 |
| Seafood Department Upright Prep Cooler | 35 |
| Back Room Walk In Freezer | -1 |
| Back Room Walk In Cooler | 29 |
| Produce Walk In Cooler | 31 |
| Dairy Walk In Cooler | 29 |
| Retail Reach In Coolers | 33 - 37 |
| Retail Reach in Freezers | -3 to -5 |
| Description | Temperature | State Of Food |
|---|---|---|
| Baked Salmon | 181 | |
| Bone in Baked Chicken | 170 | |
| Breaded Chicken Fingers | 171 | |
| Deli Egg Salad | 36 | |
| Deli Chicken Salad | 35 | |
| Cooked Shrimp (Seafood) | 36 | |
| Raw Salmon (Seafood) | 36 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Deli Three Compartment Sink | 200 | Kay Quat | |||
| Bakery Three Compartment Sink | 200 | Kay Quat | |||
| Produce Three Compartment Sink | 200 | Kay Quat | |||
| Meat Three Compartment Sink | 200 | Kay Quat | |||
| Seafood Three Compartment Sink | 200 | Kay Quat | |||
| Ware Wash Machine Bakery | Water | 173.2 |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 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 | Noted that the ware wash machine in the Deli Department did not reach the minimum hot water sanitizing temperature of 160 degrees at the time of inspection. Inspector ran 3 wash/sanitize cycles during inspection. Hot water sanitizer temperatures were checked with TDA verified probe thermometer. Hot water sanitizing temperatures were noted to be 118 degrees, 133 degrees, 127 degrees. | Priority (P) | 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 buildup of soils inside the basins of the Deli Department three compartment sink and Bakery Department three compartment sink at the time of inspection. | Core (C) | 1 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 5 | 95 | 95 | |||||||||||||||||||||||||
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