| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 07/15/2024 | High Risk Food Retail | No | Yes |
| Description | Temperature |
|---|---|
| Deli Prep Table Cooler | 39 |
| Deli WIC | 38 |
| Chicken and tea WIC | 36 |
| Deli/Bakery WIF | 9 |
| Bread WIC | 35 |
| Cake under counter cooler | 41 |
| Bakery WIF | 20 |
| Pizza dough cooler | 37 |
| Deli open air cooler | 33 |
| Cut produce WIC | 37 |
| Produce backstock WIC | 32 |
| Seafood WIC | 33 |
| Red meat WIC | 33 |
| Chicken and RTE WIC | 31 |
| Seafood WIF | 12 |
| Dairy WIC | 38 |
| Backstock WIF | -1 |
| Deli Service Case | 42 |
| Instacart Cooler | 45 |
| Description | Temperature | State Of Food |
|---|---|---|
| Sliced Tomatoes | 41 | |
| Sliced Cucumbers | 42 | |
| Sub Kit 1 | 49 | |
| Sub Kit 2 | 47 | |
| Sub Kit 3 | 49 | |
| Sub Kit 4 | 43 | |
| Sub Kit 5 | 48 | |
| Chicken Tenders | 165 | |
| Bagged Corn | 133 | |
| New England Clam Chowder | 143 | |
| Mushroom Bisque | 149 | |
| Cooked Shrimp | 37 | |
| Raw Shrimp | 36 | |
| Salmon | 35 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Deli 3 compartment sink | 200 | Q-San | |||
| Bakery 3 compartment sink 1 | 300 | Q-San | |||
| Bakery 3 compartment sink 2 | 150 | Q-San | |||
| Bakery Dishwasher | 167 | ||||
| Meat 4 compartment sink | 200 | Q-San |
| 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 | Observed nine opened chubs of deli meat that did not have any date marking information. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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