| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 08/14/2024 | High Risk Food Retail | No | Yes |
| Description | Temperature |
|---|---|
| Produce Display Case | 36 |
| Deli Undercounter Cooler | 40 |
| Deli chicken upright cooler | 37 |
| Deli sandwich prep cooler | 39 |
| Deli display case | 41 |
| Bakery WIF 1 | 24 |
| Bakery WIF 2 | 1 |
| Bakery WIC | 39 |
| Produce WIC | 36 |
| Meat WIC - red meat | 32 |
| Meat WIC - chicken and RTE | 33 |
| Seafood WIC | 35 |
| Dairy WIC | 33 |
| Pre-sliced deli meat retail cooler | 35 |
| Egg Bunker | 41 |
| Meat Prep Room | 48 |
| Retail Dairy Cooler | 37 |
| Retail Endcap Cooler | 41 |
| Retail Tea Endcap | 37 |
| Retail Lunchmeat Cooler | 37 |
| Retail Seafood Cooler | 38 |
| Retail Salad Cooler | 33 |
| Retail Juice Cooler | 34 |
| Retail Pizza Cooler | 38 |
| Retail Deli Cooler | 37 |
| Description | Temperature | State Of Food |
|---|---|---|
| Sliced Tomatoes | 49 | |
| Sliced Jalapenos | 48 | |
| Sliced Cucumbers | 48 | |
| Sliced Onions | 50 | |
| Sliced Ham | 42 | |
| Popcorn Chicken | 147 | |
| Mashed Potatoes | 165 | |
| Salmon | 37 | |
| Swordfish | 35 | |
| Steak | 39 | |
| Lentil Soup | 151 | |
| Chicken and Rice Soup | 164 | |
| Fried Chicken | 39 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Deli Spray Bottle | 250 | Q-San | |||
| Bakery 3 Compartment Sink 1 | 300 | Q-San | |||
| Bakery 3 Compartment Sink 2 | 200 | Q-San | |||
| Produce 3 Compartment Sink | 200 | Q-San | |||
| Produce Washing Sink | 30 | Produce Max | |||
| Meat 3 Compartment Sink 1 | 250 | Q-San | |||
| Meat 3 Compartment Sink 2 | 200 | Q-San |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 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 employee remove a probe thermometer in the blast chiller from a sandwich and use it to measure the temperature of a salad without properly cleaning the probe thermometer between the two products. | PIC voluntarily discarded the contaminated product. | Priority (P) | 0 |
| 19,20 safe temperature holding | in | 0 | |||
| 19,20 20 Cold holding temperature | in | 0 | |||
| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods | out | Observed multiple sliced vegetables in the deli prep cooler in cold holding that when the temperatures were taken with inspector's probe thermometer ranged between 48F-50F. | PIC voluntarily discarded all out of temperature products. | Priority (P) | 0 |
| 37 Personal Cleanliness | in | 0 | |||
| 37 0080-04-09-.02(3)(g) Food employees shall not wear jewelry on their arms and hands while preparing food; except plain band; including medical information jewelry | out | Observed employee prepping and packaging popcorn chicken while wearing wrist jewelry. | Core (C) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 9 | 91 | 91 | |||||||||||||||||||||||||
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