| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 11/21/2024 | High Risk Food Retail | No | Yes |
| Description | Temperature |
|---|---|
| Egg walk in cooler | 35 |
| Meat walk in cooler | 34 |
| Meat cut room | 52 |
| Walk in freezer | -4 |
| Produce walk in cooler | 37 |
| Dairy walk in cooler | 33 |
| Retail coolers | 34, 35, 33, 32, 37, 36, 34, 37, 34 |
| Retail freezers | -16, 19, 3, 14, -3, -12, -14, -13 |
| Description | Temperature | State Of Food |
|---|---|---|
| Pork chop | 34 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Meat spray bottle | 0 | J-512 | 52 |
| 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 dried food residue soiling blade of slicer in meat department | PIC instructed meat room staff to take slicer apart and fully clean and sanitize | Priority Foundation (PF) | 1 |
| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions | out | Observed sanitizer concentration of quaternary ammonia based solution to be below 150ppm (0) | PIC instructed meat room staff to make new solution | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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