| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 09/17/2024 | High Risk Food Retail | Yes | No |
| Description | Temperature |
|---|---|
| Deli Case | 42F |
| Backroom Deli/Thawing Cooler | 32F |
| Deli Walk in Cooler | 36F |
| Milk Walk in Cooler | 32F |
| Description | Temperature | State Of Food |
|---|---|---|
| BBQ Pulled Pork | 187F | |
| Onion Slices | 41F | |
| Lettuce | 43F | |
| Tomato Slices | 43F | |
| Delil Sliced Bologna | 38F | |
| Deli Sliced Turkey | 36F | |
| Queso Blanco Cheese Sauce | 140F |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 compartment sink | Bleach | ||||
| Deli Sanitizer Bucket | 100 | Bleach |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 14 Food contact surfaces; clean and sanitized | in | 0 | |||
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. | out | Observed dried meat product on deli slicer meat grip handle teeth. Per Deli PIC, slicing is done in the afternoon, and slicer hand not been used prior to inspection. | Priority Foundation (PF) | 0 | |
| 44,45 Utensils and equipment | in | 0 | |||
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips | in | 0 | |||
| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. | out | Observed test kit on hand for chlorine sanitizer, expired; test kit had expiration date of 01/01/2024. | Priority Foundation (PF) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 6 | 94 | 94 | |||||||||||||||||||||||||
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