Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
02/17/2026 High Risk Food Retail Yes Yes

Equipment Temperatures


Description Temperature
Retail meat case 35
Meat walk in cooler 38
Retail produce case 35
Retail dairy cooler 38
Dairy walk in cooler 37

Food Temperatures


Description Temperature State Of Food
raw beef 40
raw chicken 39
prepackaged salad 41
milk 40
milk 36

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
Meat dept. 3-bay sink 200 Kay Quat II
Produce dept. 3-bay sink Kay Quat II

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
14 Food contact surfaces; clean and sanitized in 0
14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. out Observed old buildup on meat tenderizer blades, not properly cleaned and sanitized. Priority Foundation (PF) 0
19,20 safe temperature holding in 0
19,20 20 Cold holding temperature in 0
19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods out Observed various items in retail case out of temperature, probed with calibrated thermometer: raw chicken items probed at 46 - 48 F; raw sausage probed at 48 F (some chicken in back of case was probed at 41 and below). Out of temperature meat and chicken removed for disposal during inspection. Priority (P) 0
Total Score Violation Score Inspection Score Inspection %
100 8 92 92
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 0 45 100
Priority (P) 49 1 48 97
Priority Foundation (PF) 39 1 38 97