| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 04/05/2023 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Walk in Cooler Meat Room | 36 |
| Walk in Cooler Produce | 38 |
| Walk in Dairy Cooler | 36 |
| Walk in Grocery Freezer | -10 |
| Description | Temperature | State Of Food |
|---|---|---|
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 Compartment Sink (Produce) | 200 | J-512 | 75 | ||
| 3 Compartment Sink (Meat) | J-512 | Not Set up |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 14 Food contact surfaces; clean and sanitized | in | 0 | |||
| 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 employee washing dishes in produce department and no sanitizer water set up but running them through the sanitizer out of the spout instead of filling up the sink. Dishes should be immersed in sanitizer for a minimum of 30 seconds. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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