| 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 |
|---|---|
| WIF-grocery | -12 |
| WIC-produce | 41 |
| deli case | 36 |
| meat case | 39 |
| retail coolers | 34/36/40/37/37/39/38 |
| retail freezers | -6/-6/-5/-10/-6/-13/-7 |
| egg cooler | 36 |
| sandwich prep station | 38/37 |
| seafood case | 40 |
| Description | Temperature | State Of Food |
|---|---|---|
| Eggs | 37 | |
| yogurt | 35 | |
| catfish | 39 | |
| milk | 37 | |
| shrimp | 39 | |
| Salmon | 39 | |
| Ribeye steak | 37 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 Compartment sink -Deli | Sani Save | ||||
| 3 Compartment sink-Meat | Kay quat | ||||
| 3 Compartment Sink-Produce | Sani Save |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 08 Adequate handwashing sinks properly supplied and accessible | in | 0 | |||
| 08 0080-04-09-.06(3)(a)2 Handwashing sinks, properly supplied with soap | out | No soap available at hand sink in the meat department. | Priority Foundation (PF) | 0 | |
| 24,25 Chemical hazards | in | 0 | |||
| 24,25 25 Chemicals identified, stored, and used | in | 0 | |||
| 24,25 0080-04-09-.07(2)(a) Chemicals shall be stored separate from food, utensils, equipment, and single service items | out | Oven Degreaser Stored on top of rotisserie oven. | Priority Foundation (PF) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 9 | 91 | 91 | |||||||||||||||||||||||||
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