| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 12/30/2024 | High Risk Food Retail | No | Yes |
| Description | Temperature |
|---|---|
| Deli undercounter cooler | 35 |
| Deli WIC - RTE | 33 |
| Deli WIC - Chicken & Drinks | 32 |
| Deli WIF | -6 |
| Seafood WIC | 34 |
| Meat WIC - Red meats | 26 |
| Meat WIC - Poultry | 30 |
| Seafood WIF | 3 |
| Produce WIC - Backstock | 33 |
| Produce WIC - Cut produce | 33 |
| Dairy WIC | 35 |
| Backstock WIF | -13 |
| Bakery WIF 1 | -2 |
| Bakery WIF 2 | -4 |
| Bakery WIC | 31 |
| Bakery undercounter cooler | 36 |
| Retail freezer 1 | 7 |
| Retail freezer 2 | -9 |
| Endcap freezer 1 | 0 |
| Bunker freezer | -1 |
| Retail egg cooler | 34 |
| Instacart cooler | 36 |
| Instacart freezer | 8 |
| Description | Temperature | State Of Food |
|---|---|---|
| Black bean patty | 40 | |
| Cut lettuce | 41 | |
| Sliced onion | 41 | |
| Fried chicken - 10 minutes into cooling | 95 | |
| Mashed potatoes | 161 | |
| Green beans | 178 | |
| Cut watermelon | 41 | |
| Mushroom bisque | 142 | |
| Lasagna soup | 153 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Deli dishwasher 1st run | Water | 144 | |||
| Deli dishwasher 2nd run | Water | 152 | |||
| Deli 3 compartment sink | 0 | Q-san | |||
| Seafood 3 compartment sink | 200 | Q-san | |||
| Meat 4 compartment sink | 200 | Q-san | |||
| Produce 3 compartment sink | 300 | Q-san |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 09,10,11,12 Approved Source | in | 0 | |||
| 09,10,11,12 12 Shellstock tags, parasite destruction | in | 0 | |||
| 09,10,11,12 0080-04-09-.03(2)(c) Shell stock: original container, maintaining identification, date last sold or served recorded, and retained | out | Observed retained shell stock tags in seafood department did not have date of last sold/served recorded. | 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 deli 3 compartment sink was below minimum 150 ppm per manufacturer instructions. Observed deli dishwasher was unable to reach minimum 160 degrees F when temperature was taken with inspector's lollipop thermometer. Dishwasher was run multiple times and still did not reach minimum temperature. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 9 | 91 | 91 | |||||||||||||||||||||||||
|
||||||||||||||||||||||||||||