| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 12/30/2024 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Deli WIC - raw chicken | 33 |
| Deli WIC - RTE only | 33 |
| Bakery WIF 1 | -6 |
| Bakery WIF 2 | -11 |
| Bakery WIC | 35 |
| Produce WIC | 40 |
| Seafood WIC | 33 |
| Meat WIC | 30 |
| Chicken WIC | 34 |
| Seafood WIF | -1 |
| Backstock WIF | -11 |
| Dairy WIC | 36 |
| Produce open air cooler | 38 |
| Retail display front bunker | 36 |
| Instacart cooler | 34 |
| Instacart freezer | 2 |
| Description | Temperature | State Of Food |
|---|---|---|
| Sliced onion | 41 | |
| Sliced bell pepper | 40 | |
| Sliced tomato | 38 | |
| Fried chicken meal | 179 | |
| Popcorn chicken in blast chiller | 42 | |
| Mushroom bisque | 178 | |
| Broccoli cheddar soup | 169 | |
| Lobster bisque | 177 | |
| Salmon filet | 39 | |
| Salmon patty | 36 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Bakery large 3 compartment sink | 100 | Q-san | |||
| Bakery small 3 compartment sink | 200 | Q-san | |||
| Seafood 3 compartment sink | 200 | Q-san | |||
| Meat 4 compartment sink | 300 | Q-san |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 08 Adequate handwashing sinks properly supplied and accessible | in | 0 | |||
| 08 0080-04-09-.05(2)(b)2 Handwashing sink, hot water at least 100F; metered faucets run in 15seconds | out | Observed hot water at hand sink next to large bakery 3 compartment sink took over 2 minutes to have hot water at least 100 degrees F when temperature was taken with inspector's probe thermometer. | Priority Foundation (PF) | 0 | |
| 14 Food contact surfaces; clean and sanitized | in | 0 | |||
| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions | out | Observed concentration of sanitizer solution at large bakery 3 compartment sink was below minimum 150 ppm per manufacturer's instructions. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 8 | 92 | 92 | |||||||||||||||||||||||||
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