| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 01/08/2026 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Deli Sevice case | 38 |
| Specialty Cheese Cooler(Murrays) | 37 |
| Deli Walk-in Cooler | 36 |
| Bakery Walk-in Cooler | 39 |
| Bakery Walk-in Freezer | -10 |
| Produce Walk-in Cooler | 45 |
| Meat Walk-in Cooler | 39 |
| Seafood Three-Door Cooler | 34 |
| Seafood Three-Door Freezer | 22 |
| Dairy Walk-in Cooler | 35 |
| Grocery Freezer | -15 |
| Pickup Walk-in Cooler | 33 |
| Pickup Walk-in Freezer | -15 |
| Retail Novelty Freezer | -18 |
| Description | Temperature | State Of Food |
|---|---|---|
| chicken salad | 39 | |
| turkey breast | 40 | |
| beer cheese dip | 38 | |
| turkey gravy | 37 | |
| burger patties | 34 | |
| bacon | 35 | |
| roasted chicken | 145 | |
| tenderloins | 35 | |
| frozen shrimp | 36 | |
| eggs | 36 | |
| frozen pizza | 15 | |
| frozen chicken pot pie | -10 | |
| chicken breast | 66 | |
| angus steak | 67 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Cheese Shop- 3 compartment ware washer | 200 | Kay quat | |||
| Meat Three-Compartment Sink | 200 | Kay Quat | |||
| Seafood Three-Compartment Sink | 200 | Kay Quat | |||
| Produce Three-Compartment Sink | 200 | Kay Quat | |||
| Deli Mechanical Dishwasher | Supersani | ||||
| Bakery Mechanical Dishwaser | Supersani | ||||
| Murry's 3 Compartment Sink | 200 | Kay Quat |
| 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 | Slicer located in the deli was observed with old dried food debris on blade. | Priority Foundation (PF) | 1 | |
| 19,20 safe temperature holding | in | 0 | |||
| 19,20 20 Cold holding temperature | in | 0 | |||
| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods | out | Boneless chicken breasts (66) and Angus steaks (67) Probed with a state issued and calibrated probe, located in a stand-alone refrigerated case in front of the meat department was running 60 degrees causing the product within to be well above safe cold holding temperatures. All affected product was voluntarily removed and discarded by meat manager. | Priority (P) | 1 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 8 | 92 | 92 | |||||||||||||||||||||||||
|
||||||||||||||||||||||||||||