| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 06/06/2024 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| WIC Deli | 36 |
| WIC Produce | 34 |
| WIC Meat | 33 |
| WIC Seafood | 34 |
| Pizza Prep Cooler | 38 |
| Sushi Prep Cooler | 36 |
| Description | Temperature | State Of Food |
|---|---|---|
| baked chicken | 140 | |
| potatoes | 143 | |
| ham | 36 | |
| pasta salad | 38 | |
| cut melon | 34 | |
| beef | 35 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 comp sink deli | 200 | Q San | |||
| 3 comp sink meat | 200 | Q San | |||
| 3 comp sink produce | 200 | Q San |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 04,05 Hygiene | in | 0 | |||
| 04,05 4 Eating, Drinking, or Using Tobacco | in | 0 | |||
| 04,05 0080-04-09-.02(4)(a) Employees shall eat, drink, or use any form of tobacco only in designated areas | out | Observed employee container of water on prep table in bakery and dipping sauce and half eaten bread stick of employee on prep table in deli. | discarded items | Priority (P) | 0 |
| 51,52 Facilities | in | 0 | |||
| 51,52 52 Physical facilities installed, maintained, clean | in | 0 | |||
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary | out | Observed grease build up on wall by fryer and floor under fryers in the deli | Core (C) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 7 | 93 | 93 | |||||||||||||||||||||||||
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