| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 11/21/2024 | High Risk Food Retail | Yes | No |
| Description | Temperature |
|---|---|
| onine pick up cooler | 25 |
| online pick up freezer | -11 |
| Deli WIC | 40 |
| Deli WIF | 13 |
| Deli case | 34 |
| Bakery WIF | 15 |
| Bakery WIC | 39 |
| Produce WIC | 31 |
| Deli Warmer-off | |
| Deli Warmer side-off | |
| Rotisserie chicken warmer-off | |
| salad isle cooler | 41 |
| chicken cooler | 38 |
| breakfast/lunchmeat cooler | 34 |
| beef cooler | 35 |
| Dairy WIC | 39 |
| Grocery WIF | -10 |
| Description | Temperature | State Of Food |
|---|---|---|
| Atlantic salmon | 31 | |
| beef chuck roast | 32 | |
| pork neckbones | 34 | |
| whole chicken | 30 | |
| milk | 38 | |
| eggs | 41 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 compartment sink-meat | |||||
| 3 compartment-deli | |||||
| 3 compartment- bakery | |||||
| 3 compartment-produce |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 14 Food contact surfaces; clean and sanitized | in | 0 | |||
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature | out | Both deli slicers had food residue present, stated was cleaned last night. | Priority (P) | 1 | |
| 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 strips for the dishwasher in the bakery. | Priority Foundation (PF) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 6 | 94 | 94 | |||||||||||||||||||||||||
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