| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 09/03/2024 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Walk in produce cooler | 34 |
| Retail produce cooler | 41 |
| Retail meat cooler | 32 |
| Walk in dairy cooler | 38 |
| Description | Temperature | State Of Food |
|---|---|---|
| carrot chips | 40 | |
| Iceberg salad mix | 40 | |
| raw beef | 39 | |
| milk | 40 | |
| popcorn chicken | 134 | |
| rotisserie chicken | 160 | |
| BBQ sandwich | 135 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Deli 3-bay sink | 200 | Kay Quat II | |||
| Bakery 3-bay sink | Kay Quat Ii |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 19,20 safe temperature holding | in | 0 | |||
| 19,20 19 Hot holding temperature | in | 0 | |||
| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods | out | Probed chicken sandwich with calibrated thermometer at 129F, should be 135 or above. | Out of temperature sandwich was removed for disposal. | Priority (P) | 0 |
| 53 Ventilation, lighting, and designated areas used | in | 0 | |||
| 53 0080-04-09-.06(3)(c) Light Intensity shall be sufficient for cleaning where food is prepared or stored. | out | Store is under remodel, lighting above meat slicers is not adequate: per deli employees part of remodel is adding more lighting in this area. | Core (C) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 5 | 95 | 95 | |||||||||||||||||||||||||
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