| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 02/05/2026 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Small Deli Reach-in Cooler | 39F |
| Deli Display Case | 37, 36, 38F |
| Make Unit | 40, 39, 41F |
| Deli Walk-in Cooler | 34F |
| Seafood Display Case | 34F |
| Chicken Walk-in Cooler | 36F |
| Produce Cut Fruit Cooler | 37F |
| Produce Walk-in Cooler | 40F |
| Bakery Walk-in Cooler | 38F |
| Retail Display Cases | 38, 37, 37, 36, 38, 39, 35, 40F |
| Meat room | 50F |
| Meat room Walk-in Cooler | 36F |
| Poultry Walk-in Cooler | 34F |
| Description | Temperature | State Of Food |
|---|---|---|
| Sliced jalapeno | 41F | |
| pickles | 41F | |
| onions | 41F | |
| black olives | 41F | |
| deli sliced chicken | 43F | |
| Panko shrimp | 193F | |
| sliced tomato | 36F | |
| Chicken sausage kale soup | 139F | |
| Potato cheddar bacon | 135F | |
| Chili with beans | 143F |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Deli Dish Machine | N/a | N/a | 170F | ||
| Bakery Dish Machine | N/a | N/a | 165F | ||
| Deli Sanitizer spraybottle | 150 | ClickSan | 70F | ||
| Deli 3-bay sink | 150 | ClickSan | 85F | ||
| Seafood Spraybottle | 0-100 | ClickSan | 65F | ||
| Seafood 3-bay sink | 0-100 | ClickSan | 76F | ||
| Meat Spraybottle | 0-100 | ClickSan | 65F | ||
| Meat 3-bay sink | 150-200 | ClickSan | 69F | ||
| Produce wash/rinse | 60 | ProduceMAXX | 70 | ||
| Produce 3-bay sink | 150 | ClickSan | 65F | ||
| Bakery 3-bay sink | 200 | ClickSan | 65F | ||
| Bakery Decorating 3-bay sink | 200 | ClickSan | 63F |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 14 Food contact surfaces; clean and sanitized | in | 0 | |||
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. | out | Observed food residue/organic matter present on inside of black deli trays stored as clean in deli warewashing area. | Priority Foundation (PF) | 2 | |
| 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 | Observed sanitizer solution in seafood department spray bottle with measured concentration below ClickSan minimum label requirement of 150ppm. Observed sanitizer solution dispensed at 3 compartment sink in seafood department with measured concentration below ClickSan minimum label requirement of 150ppm. Observed sanitizer solution meat department spray bottle with concentration below ClickSan label requirement of 150ppm. All solutions tested with both inspector issued test strips and facility testing supplies. | 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 sticker residue present on exterior of multiple storage containers stored as clean in deli ware washing area. | Core (C) | 1 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 5 | 95 | 95 | |||||||||||||||||||||||||
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