Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
02/03/2026 High Risk Food Retail Yes Yes

Equipment Temperatures


Description Temperature
open meat cases 29,30
Retail salad case 35
WIC /Dairy 35
WIC / Deli 32
WIF/Deli -09
Deli case 32
Warmers 137
WIF / Store -01
WIC/back room 35
WIC / Meat 34
WIC/Produce 36
Retail/ FF 16

Food Temperatures


Description Temperature State Of Food
fried chicken 137
soup 145
raw beef 36
raw pork 36
raw chicken 32

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
3 bay sink/Deli 200 pi
3 bay sink/ meat 200
3 bay sink /Produce 300

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
09,10,11,12 Approved Source in 0
09,10,11,12 11 Food in good condition, safe, and unadulterated in 0
09,10,11,12 0080-04-09-.03(1) Safe, Unadulterated, and Honestly Presented out 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(1) Chemicals shall have identifying Information out spray bottle in meat prep area not properly labeled Priority Foundation (PF) 0
24,25 0080-04-09-.07(2)(d)1 Sanitizers level over manufacture's suggested use out observed produce sanitizer tested over 200 ppm Priority (P) 0
32 Approved thawing methods in 0
32 0080-04-09-.03(5)(a)3 Thawing shall be performed in a refrigerator (under 41F) or submerged in cold running water. out Core (C) 0
51,52 Facilities in 0
51,52 52 Physical facilities installed, maintained, clean in 0
51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary out Core (C) 0
Total Score Violation Score Inspection Score Inspection %
100 14 86 86
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 2 43 95
Priority (P) 49 2 47 95
Priority Foundation (PF) 39 1 38 97