| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 05/01/2023 | High Risk Food Retail | No | Yes |
| Description | Temperature |
|---|---|
| Deli walk in cooler | 33 |
| Walk in freezer | 19 |
| Deli display coolers | 37, 33 |
| Produce walk in cooler | 29 |
| Meat cut room | 43 |
| Meat walk in cooler | 34 |
| Dairy walk in cooler | 34 |
| Walk in freezer | 5 |
| Ice cream walk in freezer | -2 |
| ToGo Coolers/Freezers | 37, 41/11, 17 |
| Retail hot case | 215 |
| Retail coolers | 40, 39, 39, 35, 38, 34 |
| Retail freezers | 8, 4, 4, 6, 3, 1 |
| Description | Temperature | State Of Food |
|---|---|---|
| Frying chicken | 321 | |
| Whole fried chicken | 145 | |
| Plain wing | 135 | |
| Mozzarella stick | 168 | |
| Egg roll | 152 | |
| General Tso wings | 140 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 bay waresink meat room | 300 | J512 | 76 |
| 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 white organic matter soiling retail produce area sprayer nozzles | Priority Foundation (PF) | 3 | |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature | out | Observed slicer log not being maintained; discussed slicer log requirements for compliance with PIC | Priority (P) | 0 | |
| 46 Non-food contact surfaces clean | in | 0 | |||
| 46 0080-04-09-.04(6)(a)1(iii) Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. | out | Observed heavy dust build up on vents of meat cutting room cooling unit | Core (C) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 5 | 95 | 95 | |||||||||||||||||||||||||
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