| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 06/13/2024 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Walk in Deli Cooler | 38 F |
| Walk in Produce Cooler | 40 F |
| Walk in Grocery Freezer | -12 F |
| Meat Cooler | 36 F |
| Walk in Dairy Cooler | 38 F |
| Description | Temperature | State Of Food |
|---|---|---|
| Macaroni & Cheese | 174 F | |
| Rotisserie Chicken | 185 F | |
| Baked Beans | 184 F | |
| Gravy | 147 F | |
| Mashed Potatoes | 144 F | |
| Corn | 157 F | |
| Chicken Tenders | 157 F | |
| Boneless Wings | 148 F | |
| BBQ | 157F | |
| Chicken Bites | 182F | |
| Rotisserie Chicken | 40 F |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 Compartment Sink Deli | 200 | Kay Quat II | 65 F | ||
| 3 Compartment Sink Meat | Kay Quat II | 65 F | |||
| Dish Machine | Heat | 185 F |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 14 Food contact surfaces; clean and sanitized | in | 0 | |||
| 14 0080-04-09-.04(6)(b)2 Cooking, baking equipment, and microwaves cleaning frequency; at least every 24 hours | out | Observed old food build up on Bread Slicer in deli at time of inspection, not properly cleaned and sanitized. | Priority Foundation (PF) | 0 | |
| 37 Personal Cleanliness | in | 0 | |||
| 37 0080-04-09-.02(3)(g) Food employees shall not wear jewelry on their arms and hands while preparing food; except plain band; including medical information jewelry | out | Observed employee in deli handling food and wearing braclets at time of inpsection. | Core (C) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 5 | 95 | 95 | |||||||||||||||||||||||||
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