| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 06/14/2024 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Deli Walk In Cooler | 37 |
| Deli Walk In Freezer | 9 |
| Bakery Walk In Cooler | 38 |
| Bakery Walk In Freezer | 11 |
| Produce Walk In Cooler | 41 |
| Meat Walk In Cooler | 33 |
| Meat Walk In Cooler 2 - Bone barrels | 34 |
| Meat Walk In Freezer | -1 |
| Store Walk In Freezer | -4 |
| Dairy Walk In Cooler | 42 |
| Retail Coolers | 40 |
| Retail Freezers | 8 |
| Description | Temperature | State Of Food |
|---|---|---|
| BBQ boneless chicken wing | 139 | |
| Fried chicken | 158 | |
| Potato wedge | 148 | |
| Deli chub | 39 | |
| Mashed potatoes | 151 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Bakery spray bottle | 150 | Kay quat II | |||
| Bakery dishwasher | 159.5 |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 14 Food contact surfaces; clean and sanitized | in | 0 | |||
| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined | out | Observed PIC state that ideal concentration of firm's quaternary ammonia sanitizer should be 500 ppm. Firm's sanitizer should be between 150 and 400 ppm. Observed neither the PIC or employees knew correct temperature for the firm's heat sanitizing dishwasher. Dishwasher should test at minimum 160 degrees F using temperature color changing strips or a thermometer that can record temperature. | Priority Foundation (PF) | 0 | |
| 35,36 Pests & contamination | in | 0 | |||
| 35,36 35 Insects, rodents, and animals not present | in | 0 | |||
| 35,36 0080-04-09-.06(5)(k) Controlling Pests including evidence of pests and eliminating their presence. | out | Observed over one dozen gnats present in produce prep area. | Priority Foundation (PF) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 8 | 92 | 92 | |||||||||||||||||||||||||
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