| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 07/08/2024 | High Risk Food Retail | No | Yes |
| Description | Temperature |
|---|---|
| Deli Display Case | 38 |
| Deli Walk In Cooler | 34 |
| Deli Sub Bar Right & Left | 40 |
| Deli Chicken Walk In Cooler | 33 |
| Deli Small Cooler | |
| Bakery Walk IN cooler | 55 (in defrost) |
| Bakery Walk IN freezer | 11 |
| Bakery Decorating Small Cooler | 40 |
| Bakery Holding Walk In Cooler | 39 |
| Produce Walk In cooler | 37 |
| Seafood Display | 34 |
| Seafood Walk IN cooler | 38 |
| Meat Department Production Floor | 48 |
| Meat Department Walk IN cooler | 33 |
| Back Dock Walk IN cooler Chicken | 38 |
| Back Dock Dairy Cooler | 38 |
| Back Dock Shared Freezer | 20 |
| Back Dock Grocery Freezer | 12 |
| Retail Eggs/Cheese | 50 - in defrost |
| Retail Meats/Lunchmeats Back Wall | 41 |
| Raw Meats/Chicken back wall | 37 |
| Produce | 40 |
| Retail Freezer | 2 |
| Bunkers- Random | 4 |
| Description | Temperature | State Of Food |
|---|---|---|
| Sliced tomato | 40 | |
| Shredded lettuce | 40 | |
| Sub kit deli meat | 43 | |
| Rotisserie chicken | 193 | |
| Chicken wing | 187 | |
| Grilled tender | 40 | |
| Chicken noodle soup | 185 | |
| Mushroom bisque | 178 | |
| Chili | 193 | |
| Lobster bisque | 191 | |
| Raw salmon 1 | 40 | |
| Raw salmon 2 | 39 | |
| Cooked shrimp | 40 | |
| Raw shrimp | 38 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Dishwasher - 2nd run | 157.7 | ||||
| Dishwasher - 1st run | 148.5 | ||||
| Deli 3 compartment sink | 200 | Q-san | |||
| Bakery bread 3 compartment sink | 200 | Q-san | |||
| Bakery decorating 3 compartment sink | 200 | Q-san | |||
| Seafood 3-compartment sink | 200 | Q-san | |||
| Meat 3-compartment sink | 300 | Q-san |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 09,10,11,12 Approved Source | in | 0 | |||
| 09,10,11,12 11 Food in good condition, safe, and unadulterated | in | 0 | |||
| 09,10,11,12 0080-04-09-.03(1) Safe, Unadulterated, and Honestly Presented | out | Observed employee in meat department cut open packages of ground beef with an improperly sanitized knife (knife made contact with meat inside of plastic tubes) | Employee voluntarily discarded ground beef that made contact with the knife that was not sanitized. | Priority (P) | 0 |
| 14 Food contact surfaces; clean and sanitized | in | 0 | |||
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature | out | Observed two in use deli slicers exceeding maximum 4 hours between cleanings (times on slicers were expired between 60 to 90 minutes prior to inspection) | Priority (P) | 1 | |
| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions | out | Observed bakery hot water sanitizing dishwasher was unable to reach minimum of 160 degrees F when temperature was taken with inspector's lollipop thermometer. Observed employee in meat department rinse off a knife and use it to puncture/slice open packages of ground beef without sanitizing the knife. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 9 | 91 | 91 | |||||||||||||||||||||||||
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