| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 12/13/2024 | High Risk Food Retail | No | No |
| Description | Temperature |
|---|---|
| Deli Prep Table | 35F |
| Deli Prep Cooler | 36F |
| Deli Warmer | 167F |
| Deli Walk-in Cooler | 35F |
| Deli Walk-in Freezer | -5F |
| Retail Egg Cooler | 39F |
| Retail Produce Case | 38F |
| Produce Walk-in Cooler | 37F |
| Meat Display Case | 34F |
| Meat Walk-in Cooler | 38F |
| Meat Walk-in Freezer | 12F |
| Dairy Walk-in Cooler | 38F |
| Retail Coolers | 35 to 39F |
| Retail Freezers | -1 to 13F |
| Description | Temperature | State Of Food |
|---|---|---|
| Cooked Shrimp x 4 | 42 to 45F | |
| Spinach Orzo | 38F | |
| Turkey Meatloaf | 39F | |
| Sesame Noodles | 38F | |
| Diced Bacon | 36F | |
| Chicken Strips | 38F | |
| Double Broccoli Soup | 165F | |
| Chicken Tortilla Soup | 150F | |
| Rotisserie Chicken x 5 (Blast Chiller) | 54 to 59F | |
| Raw Meat Balls | 37F | |
| Raw Chicken Breast | 38F | |
| Raw Boneless Pork | 37F | |
| Beef Short Ribs | 36F | |
| Raw Sirloin Steak | 36F | |
| Raw Top Sirloin | 39F | |
| Tuna Fish | 35F | |
| Sesame Noodles | 43F | |
| Bowie Pasta | 43F |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 60 | Vegetable Wash | ||||
| 3 Compartment Sink Deli | 200 | Quaternary Ammonia | |||
| 3 Compartment Sink Bakery | 200 | Quaternary Ammonia | |||
| 3 Compartment Sink Meat | 200 | Quaternary Ammonia | 95F | ||
| 3 Compartment Sink Seafood | 200 | Quaternary Ammonia | |||
| X not working | Commercial Dishwasher (Not working) |
| 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 no start time on in use deli slicer used all day at ambient temperature. I also observed old, encrusted food residue set up inside the Veggie slicer stored cleaned on deli counter. | Priority (P) | 0 | |
| 40,41 Utensils | in | 0 | |||
| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled | in | 0 | |||
| 40,41 0080-04-09-.04(9)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining | out | Observed several pans inside the kitchen stored clean and stacked too high to allow adequate air flow. This creates an area for mold to set up because it's not allowing the pans to dry entirely. | PIC removed pans from clean side and placed into wash basin. They also down stacked several rows of clean pans. | Core (C) | 0 |
| 40,41 0080-04-09-.04(9)(d)1 Cleaned and sanitized utensils are handled, displayed, or dispensed to protect from contamination of food | out | Observed encrusted old food residue and staining set up on several pots and pans stored clean inside the kitchen. | Core (C) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 6 | 94 | 94 | |||||||||||||||||||||||||
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