| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 11/15/2024 | High Risk Food Retail | No | No |
| Description | Temperature |
|---|---|
| Small Deli Reach-in Cooler | 53 |
| Deli Display Case | 35 |
| Make Unit | 31 |
| Deli Walk-in Cooler | 34 |
| Seafood Display Case | 37 |
| Meat Walk-in Cooler | 33 |
| Chicken Walk-in Cooler | 34 |
| Produce Cut Fruit Cooler | 35 |
| Produce Walk-in Cooler | 37 |
| Bakery Walk-in Cooler | 35 |
| Retail Display Cases | 35, 34, 36, 32, 33, 35, 34, 36, 37, 34, 36, 34 |
| Description | Temperature | State Of Food |
|---|---|---|
| Chicken Breast | 167 | |
| Chicken Drumstick | 175 | |
| Cut Onions | 53 | |
| Sliced Pickles | 42 | |
| Sliced Olives | 43 | |
| Salmon | 38 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Deli Sanitizer Spray Bottle | 150 | Q Sam | |||
| Deli Dish Machine | 158 | ||||
| Deli Sanitizer Spray Bottle | 400 | SaniSave | |||
| Meat Three Compartment Sink | 200 | Q Sam | |||
| Meat Sanitizer Spray Bottle | 200 | Q San | |||
| Produce Three Compartment Sink | 200 | Q San | |||
| Bakery Three Compartment Sink | 200 | Q San | |||
| Bakery Dish Machine | 154 |
| 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 | Encrusted brown organic matter observed on internal components of deli dish machine. | Priority Foundation (PF) | 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 | Bakery dish machine observed to reach a maximum temperature of 154F after running 4 cycles. | PIC voluntarily put call in for repair during inspection. | Priority (P) | 0 |
| 19,20 safe temperature holding | in | 0 | |||
| 19,20 20 Cold holding temperature | in | 0 | |||
| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods | out | TCS cut onions in small deli reach-in cooler observed with internal temperature of 53F with inspector probe thermometer. | PIC voluntarily removed all TCS food items from small reach-in cooler. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 8 | 92 | 92 | |||||||||||||||||||||||||
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