| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 08/19/2024 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Produce open air cooler | 38 |
| Deli WIC | 35 |
| Deli WIF | 7 |
| Bakery WIC | 39 |
| Bakery WIF | 11 |
| Murray cheese undercounter cooler | 41 |
| Produce WIC | 40 |
| Seafood WIC | 40 |
| Seafood upright freezer | 20 |
| Meat WIC | 41 |
| Dairy WIC | 36 |
| Backstock WIF | -2 |
| Seafood retail cooler | 37 |
| Meat open air cooler | 39 |
| Raw chicken bunker | 40 |
| Description | Temperature | State Of Food |
|---|---|---|
| Pasta salad | 39 | |
| Chicken salad | 43 | |
| Rotisserie chicken 1 | 208 | |
| Rotisserie chicken 2 | 208 | |
| Chicken pieces - 1 hour into cooling | 41 | |
| Giardiniera | 47 | |
| Bulk olives 1 | 48 | |
| Bulk olives 2 | 46 | |
| Bulk olives 3 | 47 | |
| Bulk olives 4 | 41 | |
| Bulk olives 5 | 43 | |
| Private selection deli meat 1 | 48 | |
| Private selection deli meat 2 | 47 | |
| Boars head pre-sliced deli meat | 43 | |
| Raw steak | 36 | |
| Raw salmon | 34 | |
| Fried chicken | 155 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Deli dishwasher | 163.3 | ||||
| Murray Cheese spray bottle | 400 | Kay quat II | |||
| Meat 3 compartment sink | 400 | Kay quat II | |||
| Seafood 3 compartment sink | 400 | Kay quat II |
| 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 cleaning logs for day of inspection and previous day showing firm routinely goes more than 4 hours between cleaning deli slicers stored at ambient temperature. On today's logs, time went past 5 hours. | Priority (P) | 1 | |
| 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 containers of bulk olives at Murray Cheese olive bar and sliced deli meats at grab and go cooler held above 41 degrees F when temperature was taken with inspector's probe thermometer. | PIC voluntarily discarded all items cold held for safety that were held above 41 degrees F. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 8 | 92 | 92 | |||||||||||||||||||||||||
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