| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 11/13/2024 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Deli WIC - RTE only | 35F |
| Deli WIC - poultry and tea | 37F |
| Bakery WIF 1 | -3F |
| Bakery WIF 2 | -8F |
| Bakery WIC | 36F |
| Produce open air cooler | 38F |
| Produce WIC | 37F |
| Seafood WIC | 28F |
| Meat WIC | 39F |
| Poultry WIC | 35F |
| Dairy WIC | 38F |
| Seafood WIF | -3F |
| Backstock WIF | -10F |
| Meat open air cooler | 37F |
| Description | Temperature | State Of Food |
|---|---|---|
| Chipotle cheese | 40F | |
| Deli Sub Kit | 39F | |
| Deli Sub Kit 2 | 38F | |
| Deli Sub Kit 3 | 39F | |
| Sliced tomatoes x 2 | 36F and 38F | |
| Black Olives | 39F | |
| Chicken Pot Pie Soup | 170F | |
| Chicken and Wild Rice | 175F | |
| Chili | 165F | |
| Fried Chicken x 4 (Warmer) | 177 to 182F | |
| Raw Peeled Shrimp | 38F | |
| Raw Shrimp | 36F | |
| Raw Fish Fillet | 37F | |
| Raw Tuna Fillet | 37F |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Deli Sanitizer Spray Bottle | 200 | SaniSave | |||
| Deli Sanitizer Spray Bottle 2 | 200 | SaniSave | |||
| Deli Sanitizer Spray Bottle 3 | 200 | SaniSave | |||
| Deli 3 Compartment Sink | 150 | Q-San | |||
| Bakery Sanitizer Spray Bottle | 200 | SaniSave | |||
| Bakery 3 Compartment Sink | 150 | Q-San | |||
| Bakery 3 Compartment Sink 2 | 200 | Q-San | |||
| Produce 3 Compartment Sink | 200 | Q-San | |||
| Seafood 3 Compartment Sink | 200 | Q-San | |||
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 14 Food contact surfaces; clean and sanitized | in | 0 | |||
| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined | out | Observed when testing sanitizer inside the bakery, deli, and seafood departments that all PICS moved the test strip when testing their sanitizer. Per manufacturer's instructions, when testing sanitizer, you cannot move your test strip. | Priority Foundation (PF) | 0 | |
| 21,22 Date & Time for food safety | in | 0 | |||
| 21,22 21 Date Marking and Disposition | in | 0 | |||
| 21,22 0080-04-09-.03(5)(a)7 Date Marking; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, ... | out | Observed no date marking stickers on open chubs of TCS Ham, Turkey, and Chicken kept in the deli display cooler. | All open deli meats missing date marking were voluntarily discarded by PIC during inspection. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 8 | 92 | 92 | |||||||||||||||||||||||||
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