| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 01/13/2026 | High Risk Food Retail | Yes | No |
| Description | Temperature |
|---|---|
| WIC-bakery/deli/meat | 36 |
| Store freezer | 2 |
| Meat room | 43 |
| Produce WIC cooler | 42 |
| Dairy WIC | 35 |
| Deli case | 36 |
| meat case | 43 |
| rotisserie oven | 407 |
| Rotissire retail warmer | 160 |
| Egg Cooler | 37 |
| Retail Freezer Bunker | 24 |
| Retail Produce | 40 |
| Description | Temperature | State Of Food |
|---|---|---|
| sliced tomato | 43 | |
| roasted chicken | 165 | |
| roasted tofu | 160 | |
| black garlic ahi tuna | 38 | |
| farm fresh antartic salmon portion | 39 | |
| chuck & brisket beef burger | 35 | |
| raw chicken (breast) | 34 | |
| eggs | 36 | |
| milk | 34 | |
| feta cheese | 37 | |
| charcuterie | 33 | |
| Mediterranean Greek salad | 30 | |
| breaded chicken tenders | 35 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 compartment sink-deli | 400 | kay quat | 68 | ||
| 3 compartment-meat | kay quat | ||||
| 3 compartment-meat room | kay quat | ||||
| 3 compartment-produce | kay quat |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 35,36 Pests & contamination | in | 0 | |||
| 35,36 35 Insects, rodents, and animals not present | in | 0 | |||
| 35,36 0080-04-09-.06(2)(b)3 Insect control devices shall not be installed over food preparation, clean equipment, utensil, single service items. | out | Fly strips hanging over prep station and 3 compartment sink in produce cutting area | Core (C) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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