| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 02/05/2026 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Walk in Cooler Deli 1, 2 | 34, 36 |
| Walk in Cooler Meat | 37 |
| Walk in Cooler Seafood | 36 |
| Walk in Cooler Produce | 38 |
| Walk in Cooler Dairy | 34 |
| Description | Temperature | State Of Food |
|---|---|---|
| Sliced Tomato | 35 | |
| sliced ham | 38 | |
| mashed potatoes | 161 | |
| chicken tender | 193 | |
| cut strawberries | 38 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Bakery Power Washer | 500+ | q san 10 | |||
| 3 comp sink Deli | 300 | q san 10 | |||
| 3 comp sink Bakery | 300 | q san 10 | |||
| 3 comp sink Meat | 300 | q san 10 | |||
| 3 comp sink Seafood | 300 | q san 10 | |||
| 3 comp sink Produce | 300 | q san 10 |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 24,25 Chemical hazards | in | 0 | |||
| 24,25 25 Chemicals identified, stored, and used | in | 0 | |||
| 24,25 0080-04-09-.07(2)(d)1 Sanitizers level over manufacture's suggested use | out | Powerwasher system in bakery tested with firms quat test strips at over 500 ppm. Manufacturers suggested use between 200-400 ppm. | Firm put in a work order with chemical company. The sink system fills up completely. Bakery worker made a new solution, let half of it out, retested at 300ppm to be in compliance. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 5 | 95 | 95 | |||||||||||||||||||||||||
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