| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 07/12/2024 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Produce Walk in cooler | 37 |
| Meat room | 50 |
| Meat Walk in cooler | 36 |
| Milk Walk in cooler | 38 |
| Storage walk in cooler (downstairs) | 36 |
| Storage walk in freezer | 18 |
| Open faced retail cooler | 40 |
| retail cooler 1 | 38 |
| retail cooler 2 | 38 |
| retail cooler 3 | 40 |
| retail freezer | 12 |
| retail freezer | -1 |
| Description | Temperature | State Of Food |
|---|---|---|
| Raw chicken | 38 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Meat 3 compartment sink | 200 | Click san | |||
| Produce spray bottle | 100 | Click san |
| 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 meat saw to have encrusted reddish to yellow buildup on inside of top and bottom housings. | Priority Foundation (PF) | 2 | |
| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions | out | Observed sanitizer concentration of spray bottle in produce area below minimum 150 ppm per manufacturer's instructions. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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