| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 08/22/2024 | High Risk Food Retail | No | No |
| Description | Temperature |
|---|---|
| Retail Veggie Coolers | 35F |
| Retail TCS Chest Freezers | -1F |
| Retail TCS Upright Freezers | 4F |
| Meat Display Cases | 35-38F |
| Fresh Fish Pelleted ice Cases | 36F |
| TCS Frozen Fish Freezer | -13F |
| Walk-in Cooler (Produce) | 38F |
| Walk-in Cooler 2 (Produce) | 37F |
| Walk-in Cooler 3 (Produce) | 39F |
| Walk-in Meat Cooler | 23F |
| Walk-in Grocery Freezer | 3F |
| Walk-in Grocery Freezer 2 | 2F |
| Walk-in Meat Freezer | -11F |
| Retail Chicken Cooler | 36F |
| Retail Meat/Pork Cooler | 35F |
| Description | Temperature | State Of Food |
|---|---|---|
| Raw Beef Chuck | 39F | |
| Raw Beef Iron Steak | 41F | |
| Raw Beef Ribs | 37F | |
| Raw Chorizo | 33F | |
| Raw Chicken | 38F | |
| Raw Pork Pesto | 37F | |
| Raw Pork Belly | 38F | |
| Raw Pork Ham with bone in | 37F | |
| Raw Ground Pork | 36F | |
| Raw Tiger Shrimp | 38F | |
| Raw Peeled Shrimp | 35F | |
| Raw Shrimp | 35F | |
| Raw Tilapia Filet | 36F | |
| Raw Buffalo Steak | 32F | |
| Raw Squid | 40F | |
| Raw Octopus | 39F | |
| Raw Yellow Tail | 35F | |
| Raw Red Snapper | 34F |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Sanitizer Bucket Fish Department | 50 | Clorox | |||
| Sanitizer Bucket Meat Department | 100 | Clorox | |||
| Sanitizer Bucket Produce | 50 | Clorox |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 01 PIC present, Knowledgeable, Duties | in | 0 | |||
| 01 0080-04-09-.02(1)(b) Demonstration of knowledge | out | I observed that PIC inside the meat department could not speak to 3 Compartment sink. When asked what basin that the PIC uses for sanitizing, the PIC stated the middle basin. | Priority Foundation (PF) | 0 | |
| 46 Non-food contact surfaces clean | in | 0 | |||
| 46 0080-04-09-.04(6)(a)1(iii) Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. | out | Observed staining and encrusted food residue on outside bottom of deli slicer. | Core (C) | 0 | |
| 51,52 Facilities | in | 0 | |||
| 51,52 52 Physical facilities installed, maintained, clean | in | 0 | |||
| 51,52 0080-04-09-.06(5)(a) Maintained in good repair | out | I observed a small leak underneath both the Meat department and Produce Department hand sinks. | Core (C) | 1 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 8 | 92 | 92 | |||||||||||||||||||||||||
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