| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 01/31/2025 | High Risk Food Retail | No | Yes |
| Description | Temperature |
|---|---|
| Bakery WIC | 36 |
| Bakery WIF | -11 |
| Produce WIC | 35 |
| Backstock WIF | -18 |
| Meat WIC 1 | 30 |
| Meat WIC 2 (some deli items) | 34 |
| Deli WIC | 38 |
| Deli WIF | 9 |
| Dairy WIC | 35 |
| Produce open air cooler | 40 |
| Deli case | 41 |
| Description | Temperature | State Of Food |
|---|---|---|
| Corn dog | 158 | |
| Chicken tender | 201 | |
| Fried cheese bite | 140 | |
| Chicken wing | 141 | |
| Fried chicken breast | 158 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 compartment sink | 200 | Kay quat II |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 06,07 Hand Hygiene | in | 0 | |||
| 06,07 6 Hands Clean and Properly washed | in | 0 | |||
| 06,07 0080-04-09-.02(3)(c) Wash hands immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles; donni... | out | Observed employee grab a pair of single use gloves, leave prep room to go into another prep area, open door with their hands/gloves in their hands, then attempt to start slicing cheese without washing hands or getting a new pair of gloves. Employee then attempted to don the gloves that were in their hands when going in between rooms. | Employee voluntarily washed hands and donned a fresh pair of gloves before continuing to slice cheese. | Priority (P) | 0 |
| 14 Food contact surfaces; clean and sanitized | in | 0 | |||
| 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 employee sanitizing dishes, but not submerging them in sanitizer solution to ensure full contact for 30 seconds (the sanitize bay was not filled up high enough with sanitizer to submerge the dishes that were being washed.) | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 9 | 91 | 91 | |||||||||||||||||||||||||
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