| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 11/07/2024 | High Risk Food Retail | Yes | No |
| Description | Temperature |
|---|---|
| WIC-Deli | 37 |
| WIC-poultry | 40 |
| WIF-bakery | 3 |
| WIC-bakery | 27 |
| Deli Case | 37 |
| condiment station | 37,35 |
| WIC-meat | 34 |
| Aging meat case | 41 |
| WIC-Dairy | 36 |
| Meat Prep Room | 48 |
| Seafood WIC | 34 |
| Seafood display case | 34 |
| Cheese WIC | 36 |
| Produce prep room | 39 |
| hot warmer | 179 |
| chill blaster | 40 |
| Grocery Store Freezer | 4 |
| Oven | 400 |
| Rotisserie Oven | 404 |
| Seafood WIF | 3 |
| Description | Temperature | State Of Food |
|---|---|---|
| Butternut squash and red onion mix | 178 | |
| Oven Fried chicken | 252 | |
| Vegan Lentil Dal & Spinach Soup | 151 | |
| New England Clam Chowder Soup | 148 | |
| Roasted Tomato | 32 | |
| Tuna Salad | 34 | |
| Tri-Color Quinoa | 149 | |
| Rotisserie Chicken | 167 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 compartment sink-meat | J-512 | ||||
| 3 compartment-deli | J-512 | ||||
| 3 compartment-bakery | J-512 | ||||
| 3 compartment-cheese | J-512 | ||||
| 3 compartment- produce | J-512 | ||||
| Dishwasher |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 0 | 100 | 100 | |||||||||||||||||||||||||
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