| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 10/28/2024 | High Risk Food Retail | No | Yes |
| Description | Temperature |
|---|---|
| Bakery Lowboys | 38-39 |
| Bakery WIF | 6 |
| Bakery WiC | 32 |
| Deli Cases | 34-39 |
| Deli WIC | 29 |
| Deli Make Unit Lowboys | 36-39 |
| Deli Prep Lowboy | 37 |
| Hotbox | 141 |
| Blast Chiller | 38 |
| Produce WIC | 40 |
| Seafood WIC | 35 |
| Cutroom | 54 |
| Meat WIC | 33 |
| Dairy WIC | 35 |
| Grocery WIF | 7, 3 |
| Retail RIC | 36-39, 36-38, 33-36 |
| Meat Wall | 26-38 |
| Retail RIF | -13-4 |
| Produce Cases | 34-37 |
| Deli Retail Cases | 27-38 |
| Retail Bakery Cases | 30-38 |
| Retail Bakery Case | -5 |
| Pick Up RIC | 31 |
| Pick Up RIF | -10 |
| Chicken WIC | 36 |
| Bakery/ Deli WIF | 7 |
| Description | Temperature | State Of Food |
|---|---|---|
| Sliced Tomatoes | 41 | |
| Sliced Cucumbers | 41 | |
| Sliced Onions | 43 | |
| Chicken Breast | 37 | |
| Cajun Chicken Breast | 37 | |
| Salmon | 37 | |
| Shrimp | 37 | |
| Charleston She Crab Soup | 154 | |
| Fried Chicken | 190 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Bakery Triple Sink | Q-San 10 | ||||
| Deli Bottle | 200-300 | Sanisave | |||
| Deli Triple Sink | Q-San 10 | ||||
| Produce Triple SInk | 150 | Q-San 10 | 80 | ||
| Seafood Triple Sink | 200 | Q-San 10 | 66 | ||
| Meat Room Triple Sink | 200 | Q-San 10 | 71 | ||
| Dish Machine in Deli NIU |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 04,05 Hygiene | in | 0 | |||
| 04,05 4 Eating, Drinking, or Using Tobacco | in | 0 | |||
| 04,05 0080-04-09-.02(4)(a) Employees shall eat, drink, or use any form of tobacco only in designated areas | out | Observed partially consumed cup with clear liquid in deli area by fryers. | PIC discarded cup | Priority (P) | 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(5)(a)4 Warewashing equipment shall be cleaned before use, to prevent recontamination, and at least every 24 hours if used. | out | Observed dish machine in bakery/deli area to have excessive white organic matter build up on sides and nozzles. | Core (C) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 7 | 93 | 93 | |||||||||||||||||||||||||
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