| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 02/02/2026 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Retail meat case | 36 |
| Meat walk in meat cooler | 40 |
| Produce walk in cooler | 36 |
| Produce retail case | 41 |
| Dairy walk in cooler | 30 |
| Description | Temperature | State Of Food |
|---|---|---|
| raw chicken | 40 | |
| raw beef | 36 | |
| romaine | 40 | |
| cole slaw mix | 41 | |
| milk | 32 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Meat 3-bay sink | Kay Quat II | ||||
| Produce 3-bay sink | Kay Quat II |
| 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)3 Handwashing sinks, properly supplied with drying devices | out | Observed hand sink in meat department to be out of papertowels. | Priority Foundation (PF) | 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 | Observed test strips in meat and produce department to be for chlorine, using Kay Quat II, needs quaternary test strips. | Priority Foundation (PF) | 1 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 6 | 94 | 94 | |||||||||||||||||||||||||
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