| 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 |
|---|---|
| Walk in Freezer @ food service | 3.3 |
| Retail Meat Display | 38.7 |
| Overstock Food Service Colding Holding | 34.2 |
| Deli Walk in Cold holding unit | 36.7 |
| Chicken Cold holding unit @ food service | 39.4 |
| Meat Walk in Cold holding unit | 34.1 |
| Seafood Walk in Cold holding unit | 36.9 |
| Grocery Frozen food freezer | -0.3 |
| Frozen food freezer #2 | -3.7 |
| Walk in Cold holding unit @ dairy | 38.4 |
| Meat Cold holding #2 | 35.1 |
| Description | Temperature | State Of Food |
|---|---|---|
| chicken strips @ food service | 28 | |
| chicken wings @ cooking | 165 to 191 | |
| cut cantaloupe @ produce | 38 | |
| spicy chicken strips @ food service | 26 | |
| live mussels @ meat department | 38 | |
| sliced turkey @ food service | 36 | |
| raw chicken @ food service | 38 | |
| chopped lettuce @ food service | 40 | |
| sliced tomatoes @ preparation | 38 | |
| bone in chicken @ cooling @15 mins | 118 | |
| chopped lettuce @ preparation | 39 | |
| chicken soup @ hot holding | 147 | |
| broccoli and cheese soup @ hot holding | 144 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Three compartment sink-food service | 200 | Q San 10 | |||
| Three compartment sink-produce | 200 | Q San 10 | |||
| Automatic Dish Machine @ food service | 168.3 | ||||
| Three compartment sink -bakery | 200 | Q San 10 | |||
| Three compartment sink-meat department | 200 | Q San 10 | |||
| Three compartment sink-seafood | 200 | Q San 10 |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 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)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining | out | Several wet stack metal pans were observed on the drying racks in the food service ware washing area. | Core (C) | 0 | |
| 44,45 Utensils and equipment | in | 0 | |||
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips | in | 0 | |||
| 44,45 0080-04-09-.04(5)(a)4 Warewashing equipment shall be cleaned before use, to prevent recontamination, and at least every 24 hours if used. | out | The automatic dish machine has an excessive amount of buildup and dried food residues on the doors and in the corners of the unit near the sprayers. | Core (C) | 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 | The bottom of the sandwich preparation makeshift unit near the chicken preparation area was observed to have excessive amount of dried food residues and build up on the bottom. The ban saw in the meat department had an excessive amount of food residues and build up on the back side of the case housing (a non-food contact surface). | Core (C) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 5 | 95 | 95 | |||||||||||||||||||||||||
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