| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 02/09/2026 | High Risk Food Retail | No | No |
| Description | Temperature |
|---|---|
| Online Shopping Cooler (2) | 32, 38 |
| Online Shopping Freezer | 18 |
| Self Serve Retail Warmer | 155 |
| HMS Room | 52 |
| Meat Room | 42 |
| Meat Walk-in Cooler | 27 |
| Bakery Walk-in Cooler | 33 |
| Bakery Walk-in Freezer | 6 |
| Produce Retail Room (walk-in Cooler) | 29 |
| Dairy Retail Room (Walk-in Cooler) | 31 |
| Retail Walk-in Freezer (2) | -8, -9 |
| Cafe Walk-in Cooler | 32 |
| Cafe Reach-in Cooler | 32 |
| Pizza Warmer | 156 |
| Pizza Retail Warmer | 159 |
| Taste & Tips Cooler | 32 |
| Retail Coolers | 24 to 33 |
| Description | Temperature | State Of Food |
|---|---|---|
| Rotissire chicken | 136 | |
| Alfredo Sauce | 75 | |
| Pepper Sauce | 70 | |
| Raw Chicken | 34 | |
| Raw Beef | 29, 26 | |
| Raw Pork | 30 | |
| Chicken Salad | 47 | |
| Hot Dog | 183 | |
| Pepperoni | 30 | |
| Pizza | 159 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Bakery 3-compartment warewash | 400 | Kay Quat II | 75 | ||
| Meat 3-compartment warewash | 200 | Kay Quat II | 108 | ||
| HMS Kitchen 3-compartment warewash | 150 | Kay Quat II | 76 | ||
| Taste & Tips 3-compartment warewash | 200 | Kay Quat II | 83 |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 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 | HMS Room- Using a state issued and calibrated probe thermometer, Alfredo sauce (75) and Pepper sauce (70) were above the safe cold holding temperature of 41 degrees. | PIC discarded all bags of sauce in sink. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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