| 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 |
|---|---|
| undercounter cooler | 36 |
| WIC / DELI | 36 |
| WIC / BAKERY | 32 |
| WIF /DELI | 09 |
| DELI CASE | 36 |
| WARMER | 145-112 |
| UPRIGHT WARMER /SPMOKED MEATS | 143 |
| WIC / MEAT | 36 |
| SEAFOOS CASE | 40 |
| WIC /Dairy | 31 |
| WIC / PRODUCE | 35 |
| WIF/ STORE | |
| retail salad cases /deli | 42 |
| Retail open cases | 35 |
| Description | Temperature | State Of Food |
|---|---|---|
| greens | 112 | |
| chicken tenders | 140 | |
| chicken casserole | 122 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| ware wash sink /deli | 200 | Victoria Bay | |||
| ware wash /meat | 200 | Victoria Bay | |||
| ware wash / seafood | 200 | Victoria Bay | |||
| ware wash / produce | 200 | Victoria Bay |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 19,20 safe temperature holding | in | 0 | |||
| 19,20 19 Hot holding temperature | in | 0 | |||
| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods | out | left side of deli warmer not maintaining hot holding food temp probed greens @ 112, chicken casserole @ 122 ( all disposed) | 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 bottles in produce prep area not properly labeled | Priority Foundation (PF) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 9 | 91 | 91 | |||||||||||||||||||||||||
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