Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
02/05/2026 High Risk Food Retail Yes No

Equipment Temperatures


Description Temperature
Walk in cold holding unit @ grocery 35.6
Walk in cold holding unit @ meat department 35.1
Walk in Freezer #1 @ grocery -3.4
Walk in cold holding unit @ produce 39.9
Walk in cold holding unit @ food service 37.6
Walk in Freezer @ food service/bakery -6.3
Walk in cold holding unit @ seafood 38.4
Walk in cold holding unit @ dairy 38.1

Food Temperatures


Description Temperature State Of Food
roast beef @ deli case 38
chicken salad @ deli case 42
pasta salad @ deli case 39
pea salad @ deli case 37
corn @ cooking 147
chicken strips @ hot holding 140
bone in chicken @ hot holding 145
sliced honey dew melon @ produce 37
chicken wings @ food service 41
chili @ hot holding 154
sliced cantaloupe @ salad bar 39
sour cream @ salad bar 40
leafy green @ salad bar 43
spinach @ salad bar 43

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
Three compartment sink @ food service 200 Q San 10
Three compartment sink @ produce department not set up Q San 10
Three compartment sink @ meat department 200 Q San 10
Three compartment sink @ food service #2 200 Q San 10
Three compartment sink @ seafood 200 Q San 10

Violations


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 The seal on the hopper meat grinder in the meat department had an excessive amount of dried food residues and buildup. The vegetable chopper, in food service preparation area, was observed to have excessive amount of dried food residues on the turning wheel. The underside of the makeshift cutting board in the food service preparation area was observed to have excessive amount of dried food residues and build up. Priority Foundation (PF) 0
14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature out The cheese deli slicer and the first deli meat slicer in the front food service preparation area was observed to have excessive amount of dried food residues and buildup on the guards on the bottom of the blade, and on the handles and guards. Person in charge had employee dissemble and clean the equipment reference in the violation during the routine inspection. Priority (P) 0
19,20 safe temperature holding in 0
19,20 19 Hot holding temperature in 0
19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods out Scramble eggs, hashbrown casserole, and sausage in the front hot holding unit were all have an internal temperature of 113 to 127 degrees F. Person in charge voluntary removed and discard the foods referenced in the violation during the routine inspection. Priority (P) 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 Raw ground beef, located in makeshift unit in back food service preparation area has an internal temperature of 62 degrees F. Raw shell eggs, at the same location, were observed to have ambient surface temperature of 64.2 degrees F. Person in charge voluntary removed and discard these food items reference in the violation during the routine inspection. Priority (P) 0
21,22 Date & Time for food safety in 0
21,22 21 Date Marking and Disposition in 0
21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F out Precooked sausage and beef, in cold holding unit at the pizza assembly station in the front food service area, were observed to have a preparation/open date of January 21, 2026, and discard/expiration date of January 29, 2026. Person in charge voluntary removed and discard these food items reference in the violation during the routine inspection. Priority (P) 0
24,25 Chemical hazards in 0
24,25 25 Chemicals identified, stored, and used in 0
24,25 0080-04-09-.07(2)(d)1 Sanitizers level over manufacture's suggested use out Produce Maxx in the produce department, sink basin was checked and observed to be 200 ppm. Manufacturer's instruction indicated that solution should range between 30 to 60 ppm. Observed range of Produce Maxx was observed to exceed manufacturer's instruction. Person in charge had employee remove Produce Maxx from sanitize basin. Automatic dispenser was not properly dispensing and called service technician for service. Establishment will manually dispense Produce Maxx and check before use. Priority (P) 0
Total Score Violation Score Inspection Score Inspection %
100 17 83 83
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 0 45 100
Priority (P) 49 5 44 89
Priority Foundation (PF) 39 1 38 97