| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 11/05/2024 | High Risk Food Retail | Yes | No |
| Description | Temperature |
|---|---|
| Deli Hot Case | 140 |
| WIC-Deli | 28 |
| WIF-Deli/Bakery | -4 |
| WIF-Deli | -7 |
| WIC | 35, 39 |
| Prep Room Meat | 52 |
| WIC-Produce | 36 |
| WIC-Dairy | 40 |
| Deli Case | 36 |
| WIF-meat | -7 |
| retail freezer-vegetables | -9 |
| retail freezer-dessert | 11 |
| retail freezer pizza/ bread | -4 |
| breakfast meat | 39 |
| retail milk/ cheese/eggs | 38/39/35 |
| Description | Temperature | State Of Food |
|---|---|---|
| breaded steak | 136 | |
| baked chicken | 153 | |
| BBQ chicken | 157 | |
| Fried bone in chicken | 309 | |
| eggs | 39 | |
| milk | 38 | |
| raw chicken | 39 | |
| raw pork | 38,32, | |
| raw beef/ground | 30/37 | |
| turkey | 36 | |
| fish | 38 | |
| peas/carrots | 158 | |
| cabbage | 150 | |
| green beans | 160 | |
| seafood salad | 43 | |
| tuna salad | 43 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 compartment sink-meat | |||||
| 3 compartment sink-produce | |||||
| 3 compartment sink-deli |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 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(3)(b)4 Test Kits to measure concentration of sanitizing solutions. | out | No test kits in the deli for chlorine usage and no test kits in meat for quat usage (3/2023) | Priority Foundation (PF) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 2 | 98 | 98 | |||||||||||||||||||||||||
|
||||||||||||||||||||||||||||