| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 02/10/2026 | High Risk Food Retail | No | No |
| Description | Temperature |
|---|---|
| Seafood Service Cooler-empty | |
| Deli Service Cooler | 29 |
| Raw Meat Service Coolers (2) | 29,33 |
| Walk in Freezers (4) | -2,11,-7,4 |
| Walk in Cooler | 28 |
| Retail Freezer | -12.-5 |
| Retail Dairy Cooler | 33 |
| Retail Meat Freezer | -5- 2 |
| Description | Temperature | State Of Food |
|---|---|---|
| ground beef | 29 | |
| smoked turkey necks | 29 | |
| raw chicken | 23 | |
| eggs | 28 | |
| milk | 29 | |
| pork | 27 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 compartment sink | bleach |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 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)7 Date Marking; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, ... | out | Observed 5 chubs of bulk deli meats with no date marking (Cajun turkey, chopped ham, several bolognas, souse) | Priority (P) | 0 | |
| 44,45 Utensils and equipment | in | 0 | |||
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips | in | 0 | |||
| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. | out | At time of inspection no test strips were available. | Priority Foundation (PF) | 1 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 6 | 94 | 94 | |||||||||||||||||||||||||
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