| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 12/12/2024 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Deli Walk-in Cooler | 35F |
| Deli Walk-in Freezer | -1F |
| Deli Chicken Room | 34F |
| Bakery Walk-in Cooler | 36F |
| Bakery Walk-in Freezer | -10F |
| Produce Walk-in Cooler | 38F |
| Meat Walk-in Cooler | 36F |
| Store Walk-in Freezer | -17F |
| Dairy Walk-in Cooler | 39F |
| Deli Hot Box 1 & 2 | 145F |
| Retail Coolers | 34 to 37F |
| Retail Freezers | -4 to 10F |
| Description | Temperature | State Of Food |
|---|---|---|
| Tomatoes x 3 | 35 to 38F | |
| Jalapeños | 36F | |
| Black Olives | 39F | |
| Lettuce | 39F |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 Compartment Sink Deli | 200 | Q-San | |||
| Sanitizer Spray Bottle Deli | 200 | SaniSave | |||
| Sanitizer Spray Bottle Deli 2 | 200 | SaniSave | |||
| Sanitizer Spray Bottle Deli 3 | 200 | SaniSave | |||
| 3 Compartment Sink Produce | 200 | Q-San | |||
| 3 Compartment Sink Meat | 200 | Q-San | |||
| Commercial Dishwasher | 160F |
| 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 deli slicers #3 and #4 (used as back up) stored clean inside the deli with encrusted old food residue set up on blade and under guard. | PIC placed slicers out of service and completed a complete breakdown and clean. | Priority Foundation (PF) | 0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature | out | Observed no slicer cleaning log or 'dry erase times' on in use deli slicers inside the deli. There were no times reported | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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