| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 07/01/2024 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Retail self-serve reach in cooler. Meat Department. | 38 |
| Full service case Seafood Department. | 37 |
| Walk in cooler, Deli Bakery. | 37 |
| Upright reach in cooler Deli Bakery. | 39 |
| Upright reach in freezer Deli Bakery. | -2 |
| Walk in freezer Deli Bakery. | 3 |
| Full service cheese case Deli Bakery. | 38 |
| Self serve pre-packaged retail case sliced cheeses and sandwich meats | 38 |
| Dairy Cooler | 40 |
| Description | Temperature | State Of Food |
|---|---|---|
| Crab Salad, Seafood Department. | 37 | |
| Chicken Salad, Deli Department. | 38 | |
| Antipasta, Deli Bakery. Walk in Cooler. | 38 | |
| Rotisserie Chicken, Deli Bakery. Walk in Cooler. | 40 | |
| Chicken bone in, Upright Reach in Cooler. | 40 | |
| Meatloaf, Upright Reach in Cooler. | 40 | |
| Hash Brown Casserole, Hot Bar. | 142 | |
| Scrambled Eggs, Hot Bar. | 142 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Mechanical Ware Wash | 180 | ||||
| seafood 3 bay | Q San 10 | ||||
| deli 3 bay | 200 | Q San 10 | |||
| produce 3 bay | Q San 10 | ||||
| meat 3 bay | 200 | Q San 10 | |||
| Strabucks | Q San 10 |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 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(i) Cooling must occur within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F or less. | out | A Tightly wrapped container of mac & cheese made prior day in the upright reach in cooler in the deli observed to be 48 degrees at time of inspection, Cooling must occur within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F or less. | Mac & Cheese was voluntarily discarded during the inspection. | Priority (P) | 0 |
| 40,41 Utensils | in | 0 | |||
| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled | in | 0 | |||
| 40,41 0080-04-09-.04(9)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining | out | Metal food service pans observed to be stored wet stacked at time of inspection, not allowed to properly air dry. | Core (C) | 1 | |
| 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 | The overhead air vents above the sushi rice prep station in the meat room observed to have dust build up at time of inspection, not properly cleaned. | Core (C) | 1 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 9 | 91 | 91 | |||||||||||||||||||||||||
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