| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 06/28/2024 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Salad Bar | 41 |
| Meat WIC | 36 |
| Dairy WIC | 38 |
| Produce WIC | 40 |
| Deli WIC | 39 |
| Deli Lunch Meat Cooler | 37 |
| Deli Sandwich prep cooler | 39 |
| Bakery WIC | 37 |
| Deli retail display cooler | 40 |
| Deli open air Cooler | 40 |
| Dairy Retail reach in cooler | 39 |
| Produce retail reach in cooler | 40 |
| Meat Retail Reach in cooler | 37 |
| Description | Temperature | State Of Food |
|---|---|---|
| Cut Watermelon | 39 | |
| Fried Chicken Tenders | 154 | |
| Rotesseri Chicken | 194 | |
| Corn | 105 | |
| Vegetable Soup | 150 | |
| Ham | 37 | |
| Chicken Salad | 38 | |
| Turkey Breast | 137 | |
| Turkey Breast | 147 | |
| Sliced Tomatoes | 39 | |
| Sliced Green Peppers | 40 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Deli 3 pc sink | 300 | Kay QUAT II | 67 | ||
| Bakery 3 pc sink | Kay QUAT II | ||||
| Meat 3 pc sink | 300 | Kay QUAT II | 78 | ||
| Vegetable 3 pc sink | Kay QUAT II | ||||
| Deli towel bucket | 200 | Kay QUAT II | 76 |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 14 Food contact surfaces; clean and sanitized | in | 0 | |||
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. | out | The cuber in the meat department had yet to be used for the day- cleaned from previous night- however the blades were observed with protein buildup.*** The meat saw had yet to be used for the day and the meat pad area on the bottom of the saw was found with a grey substance | Priority Foundation (PF) | 0 | |
| 16,17,18 cooking, reheating, cooling | in | 0 | |||
| 16,17,18 18 Cooling time and temperature | in | 0 | |||
| 16,17,18 0080-04-09-.03(5)(a)4(ii) Cooling must occur within four hours to 41°F or less from ambient temperature | out | Cooling of cooked animal proteins (Chicken pieces) was found to not be done properly on 2 pans of chicken in the salad bar. These items had been cooked and then not cooled to below 41 degrees before being placed in the salad bar. Chicken pieces were tempted at 58 degrees. | PIC removed these from the retail section and took them to the walk-in cooler to cool to below 41 before being brought back out to the retail area. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 9 | 91 | 91 | |||||||||||||||||||||||||
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