| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 04/27/2023 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| WIC Deli | 36 |
| WIC Meat | 34 |
| WIC Produce | 36 |
| WIC Dairy | 35 |
| Deli Meat Case | 37 |
| Meat /Seafood Case | 34 |
| Sushi Prep RIC | 36 |
| Sushi Cooler | 36 |
| Description | Temperature | State Of Food |
|---|---|---|
| Fried Chicken HotCase Retail | 123 | |
| Ham Deli Case | 36 | |
| Beans HotCase Deli | 140 | |
| Potato Salad Deli | 38 | |
| Cut Fruit Produce | 39 | |
| Crab Stick Prep Cooler | 36 | |
| Fish WIC | 34 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 compartment sink Deli | 200 | ||||
| 3 compartment sink Bakery | 200 | ||||
| 3 compartment sink Produce | 100 | ||||
| 3 compartment sink Meat | 300 |
| 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 | Gasket inside meat grinder with build up of old food residue | Priority Foundation (PF) | 0 | |
| 19,20 safe temperature holding | in | 0 | |||
| 19,20 19 Hot holding temperature | in | 0 | |||
| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods | out | Fried chicken in the retail hot case at 123F. | Discarded 2 chickens. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 8 | 92 | 92 | |||||||||||||||||||||||||
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