| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 02/04/2026 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Deli Prep Cooler | 38 |
| Deli Upright Cooler | 39 |
| Deli Upright Freezer | 5 |
| Deli Meat Cooler | 36 |
| Walk in Freezer Deli | 7 |
| Walk in Cooler Deli | 40 |
| Walk in Cooler Produce | 40 |
| Walk in Cooler Seafood | 39 |
| Walk in Cooler Meat | 36 |
| Walk in Freezer Ice Cream | 2 |
| Walk in Freezer General | 10 |
| Walk in Cooler Dairy | 39 |
| Description | Temperature | State Of Food |
|---|---|---|
| Chicken Wing | 41 | |
| BBQ Pulled Pork | 40 | |
| 8 Piece Fried Chicken | 40 | |
| Fried Chicken Tender | 41 | |
| Sliced Green Pepper | 40 | |
| Meatloaf | 39 | |
| Kernal Corn | 200 | |
| Sausage Patty | 159 | |
| Hashbrown Casserole | 154 | |
| Sausage Gravy | 155 | |
| Fried Chicken Breast | 178 | |
| Fried Chicken Thigh | 202 | |
| Coleslaw | 39 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Ware Wash Sink Bakery | Q San 10.0 | ||||
| Ware Wash Sink Deli | 200 | Q San 10.0 | |||
| Auto Dish Machine | Water | 173.5 | |||
| Ware Wash Sink Produce | Q San 10.0 | ||||
| Ware Wash Sink Seafood | 400 | Q San 10.0 | |||
| Ware Wash Sink Meat | 300 | Q San 10.0 |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 14 Food contact surfaces; clean and sanitized | in | 0 | |||
| 14 0080-04-09-.04(6)(b)2 Cooking, baking equipment, and microwaves cleaning frequency; at least every 24 hours | out | 2 ovens in the deli observed with build-up burnt food debris located in the bottom. | Priority Foundation (PF) | 0 | |
| 44,45 Utensils and equipment | in | 0 | |||
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used | in | 0 | |||
| 44,45 0080-04-09-.04(2)(b)6 Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance | out | Wire baskets in the Meat dept. frozen food case and wire racks in the fresh meat case observed to with chipping paint and rust. | Core (C) | 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 | Build-up food debris located around the top of the auto dish machine. 1 spay nozzle at the deli ware wash sink observed with old build-up food debris. | Core (C) | 1 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 6 | 94 | 94 | |||||||||||||||||||||||||
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