| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 05/30/2024 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| WIF meat | -09 |
| WIF | -14 |
| Warmer | 161-135 |
| WIC | 43 |
| fresh meat case | 36-32 |
| deli case | 32 |
| Dairy retail cooler | 35 |
| WIC ( PRODUCE | 40 |
| Description | Temperature | State Of Food |
|---|---|---|
| Raw pork | 28 | |
| chicken in sauce | 161 | |
| pork in sauce | 135 | |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| warewash raw meat | 50/100 | bleach | |||
| deli | 50/100 | bleach |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 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 | Cut fruit observed stored at room temp. | Priority (P) | 0 | |
| 26 Variance obtained; Specialized Processes | in | 0 | |||
| 26 0080-04-09-.03(5)(b)2 Reduced oxygen packaging without a Variance; packing time/temperature control for safety food using a reduced oxygen packaging method shall control the growth and toxin for... | out | jerky being processed with a variety and ROP | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 8 | 92 | 92 | |||||||||||||||||||||||||
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