| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 02/03/2026 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Deli Meat & Cheese Cooler Case | 28F |
| Deli Walk in Cooler/Bakery Walk in Cooler | 34F/34F |
| Produce Walk in Cooler | 34F |
| Meat Walk in Cooler | 32F |
| Walk in Dairy Cooler | 33F |
| Retail Dairy Coolers | 33F/34F |
| Retail Raw Meat Poultry & Pork Cooler/Raw Beef | 28F/28F |
| Retail Produce (Bagged Salad) Cooler | 33F |
| Deli Retail Ready to Go (Meat & Cheese) | 31F |
| Retail Deli Sandwich/Salad Cooler (EBT) | 38F |
| Retail Refrigerated Organic Baby Food Cooler "Keep Refrigerate" | 36F |
| Description | Temperature | State Of Food |
|---|---|---|
| General Tsao's | 139F | |
| Chicken Tenders | 156F | |
| Mac n Cheese | 166F | |
| Deli Ham Chub | 38F | |
| Deli Cheddar Cheese Block | 39F |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Deli Sanitizer Bottle | 300 | S & S Sanitizer | |||
| Deli 3 compartment sink | 200 | Kay Quat II |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 06,07 Hand Hygiene | in | 0 | |||
| 06,07 6 Hands Clean and Properly washed | in | 0 | |||
| 06,07 0080-04-09-.02(3)(c) Wash hands immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles; donni... | out | Observed deli employee leave deli area to stock hot holding case with food cups; return to deli and slice deli meat for a customer without changing gloves and washing hands. Employee left deli area and upon return for food preparation should have discarded gloves, washed hands and donned a new pair of gloves before food preparation. | Coached employee on changing gloves and washing hands when leaving and returning to deli area for food preparation. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 5 | 95 | 95 | |||||||||||||||||||||||||
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