| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 11/06/2024 | High Risk Food Retail | Yes | No |
| Description | Temperature |
|---|---|
| Kim Chi standing fridge #1 | 36.2 |
| Retail Freezer #1 | 12.3 |
| Retail Freezer #2 | 8.5 |
| Standing bread freezer @ retail | 7.9 |
| Chest freezer #1 | -5.8 |
| Chest freezer #2 | 1.7 |
| Chest freezer #3 | -0.8 |
| Chest freezer #4 | -5.8 |
| Walk in cold holding unit | 32.7 |
| Kim Chi standing fridge #2 | 38.2 |
| Description | Temperature | State Of Food |
|---|---|---|
| Kim Chi | 39 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Three compartment sink | not set up | Bleach |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 21,22 Date & Time for food safety | in | 0 | |||
| 21,22 21 Date Marking and Disposition | in | 0 | |||
| 21,22 0080-04-09-.03(5)(a)7 Date Marking; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, ... | out | Several containers of Kim Chi were observed have open/preparation date and an expiration/discard date of 6 months. The Kim Chi is temperature control for safety. Facility is extending shelf life for 6 months which is beyond 6 days of creation. Facility is cold holding Kim Chi during fermentation. | Priority (P) | 4 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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