| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 07/23/2024 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Front display open air cooler | 58 |
| Deli RTE Walk in cooler | 40 |
| Deli Poultry Walk in cooler | 35 |
| Bakery WIC | 35 |
| Bakery WIF | 13 |
| Produce WIC | 36 |
| Seafood WIC | 34 |
| Meat WIC | 35 |
| Backstock WIF | -13 |
| Dairy WIC | 39 |
| Retail coolers | 40 |
| Retail freezers | 12 |
| Curbside/Instacart Cooler/Freezer | 38 |
| Bakery tabletop cooler | 38 |
| Bakery display cooler | 36 |
| Deli blast chiller | 10 |
| Deli 2 door tabletop cooler | 39 |
| Deli prep coolers | 40 |
| Seafood display cooler | 32 |
| Meat cut room | 50 |
| Description | Temperature | State Of Food |
|---|---|---|
| Sliced tomatoes | 40 | |
| Pickles | 38 | |
| Vegetable soup | 159 | |
| Chicken noodle soup | 168 | |
| Rotisserie chicken - cooling for 1 hour | 51 | |
| Retail deli sandwich 1 | 48 | |
| Retail deli sandwich 2 | 46 | |
| Retail deli sandwich 3 | 48 | |
| Retail deli pinwheels | 49 | |
| Shredded cheese | 53 | |
| Fruit puree pouch (labeled Keep Refrigerated) | 54 | |
| Raw bacon | 47 | |
| Raw sausage | 48 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Deli spray bottle | 500 | SaniSave | |||
| Deli 3 compartment sink | 300 | Q-San | |||
| Bakery 3 compartment sink 1 | 200 | Q-san | |||
| Bakery 3 compartment sink 2 | 200 | Q-san | |||
| Produce 3 compartment sink | 200 | Q-san | |||
| Seafood 3 compartment sink | 200 | Q-san | |||
| Meat 4 compartment sink | 150 | Q-san |
| 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 | Observed multiple packaged deli sandwiches, raw bacon/sausage, fruit puree pouches, and shredded cheese held above 41 degrees F when temperatures were taken with inspector's probe thermometer. | PIC and employees voluntarily discarded all cold held for safety items held above 41 degrees F | Priority (P) | 0 |
| 21,22 Date & Time for food safety | in | 0 | |||
| 21,22 21 Date Marking and Disposition | in | 0 | |||
| 21,22 0080-04-09-.03(5)(a)7 Date Marking; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, ... | out | Observed at least 5 opened deli chubs without a date mark present. | PIC voluntarily discarded deli chubs without a date mark. | Priority (P) | 0 |
| 24,25 Chemical hazards | in | 0 | |||
| 24,25 25 Chemicals identified, stored, and used | in | 0 | |||
| 24,25 0080-04-09-.07(2)(d)1 Sanitizers level over manufacture's suggested use | out | Observed deli spray bottle containing sanitizer solution with concentration over maximum 400 ppm. | PIC voluntarily drained out spray bottles with concentration over maximum 400 ppm. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 13 | 87 | 87 | |||||||||||||||||||||||||
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