| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 02/04/2026 | High Risk Food Retail | Yes | No |
| Description | Temperature |
|---|---|
| deli case | 38 |
| WIC-deli | 24 |
| WIC-bakery | 31 |
| WIF | -12 |
| Meat prep room | 45 |
| Meat WIC | 25 |
| Grocery freezer | 14 |
| retail cooler-deli | 28 |
| retail freezer-bakery | -9 |
| sushi retail case | 39 |
| meat retail case | 32-36 |
| meat retail freezer | 5 |
| egg cooler | 36 |
| milk cooler | 35 |
| dessert freezer | -11 |
| salad case cooler | 42 |
| warmer -retail rotisserie (retail) not on | |
| seafood case | 34 |
| fresh meat case | 28 |
| Dairy WIC | 38 |
| Pick up WIC | 35 |
| Pick up WIF | 4 |
| Pick Warmer | 180 |
| Chill Blaster | 35 |
| 3 door seafood freezer | -14 |
| Description | Temperature | State Of Food |
|---|---|---|
| baked bone in chicken | 183 | |
| rotisserie chicken | 281 | |
| raw chicken | 32 | |
| milk | 35 | |
| eggs | 41 | |
| pork | 36 | |
| beef | 33 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Dishwasher | |||||
| 3 compartment sink-deli | kay quat | ||||
| 3 compartment sink-bakery | kay quat | ||||
| 3 compartment sink-produce | kay quat | ||||
| 3 compartment sink-meat | kay quat |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 14 Food contact surfaces; clean and sanitized | in | 0 | |||
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature | out | Breading containers has excessive build up inside and outside, need cleaning | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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