| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 05/14/2024 | High Risk Food Retail | No | No |
| Description | Temperature |
|---|---|
| Refrigerated deli, meat and dairy between 35F-39F | |
| Frozen retail and storage between -2F-7F |
| Description | Temperature | State Of Food |
|---|---|---|
| Rotisserie Chicken | 188 | |
| Turkey deli | 38 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 bay deli | Kay Quat II | ||||
| 3 bay produce | Kay Quat II |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 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 | Deli turkey in the refrigerated deli case observed to be date marked May 2 through May 23 at time of inspection, Date Marking should be 6 days beyond the day of creation. | Deli turkey was voluntarily pulled and discarded during the inspection. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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