| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 07/29/2024 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| bakery walk in cooler | 35 |
| bakery walk in freezer | -3 |
| deli meat case | 36 |
| deli walk in cooler | 35 |
| produce walk in cooler | 36 |
| meat walk in cooler | 35 |
| meat walk in freezer | -5 |
| seafood walk in cooler | 34 |
| general walk in freezer | -8 |
| dairy walk in cooler | 35 |
| Description | Temperature | State Of Food |
|---|---|---|
| Cut Watermelon | 62 | |
| Chili with Beans | 140 | |
| Chicken Noodle Soup | 147 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| automatic dishwasher bakery | Heat | 165 | |||
| automatic dishwasher deli | Heat | 164 | |||
| 3 bay sink bakery | 200 | Q San 10.0 | |||
| 3 bay sink deli | 200 | Q San 10.0 | |||
| 3 bay sink produce | Not set up | Q San 10.0 | |||
| 3 bay sink meat | 200 | Q San 10.0 | |||
| 3 bay sink seafood | 200 | Q San 10.0 |
| 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 | Meat department slicer has old dried foods present on backside under blade and blade guard. | Priority Foundation (PF) | 0 | |
| 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 | Open piece of Buffalo Chicken in deli meat case did not have a date marking as to when meat was opened. | Meat was discarded during inspection. | Priority (P) | 1 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 8 | 92 | 92 | |||||||||||||||||||||||||
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