| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 12/12/2024 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Deli Display Cold Case | 33F |
| Deli Walk-in Cooler | 35F |
| Deli Walk-in Freezer | 10F |
| Bakery Walk-in Cooler | 34F |
| Bakery Walk-in Freezer | -5F |
| Deli Sub Kit Cooler | 38F |
| Deli Warmer | 165F |
| Deli Blast Chiller | 38F |
| Produce Walk-in Cooler | 39F |
| Meat/Seafood Walk-in Freezer | -1F |
| Meat Walk-in Cooler | 33F |
| Chicken Walk-in Cooler | 36F |
| Grocery Walk-in Freezer | -9F |
| Dairy Walk-in Cooler | 39F |
| Insta Cart Cooler | 38F |
| Insta Cart Freezer | 13F |
| Retail Freezers | -1 to 5F |
| Retail Coolers | 34 to 37F |
| Description | Temperature | State Of Food |
|---|---|---|
| Raw Salmon Sauced | 37F | |
| Raw Salmon | 35F | |
| Raw Cod | 35F | |
| Fried Chicken Pieces (Blast Chiller) | 39F | |
| Fried Chicken Tenders (Warmer) | 170F | |
| Jalapeños | 34F | |
| Tomatoes | 35 to 37F |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 Compartment Sink Deli | 200 | Quaternary Ammonia | |||
| 3 Compartment Sink Bakery | 200 | Quaternary Ammonia | 85F | ||
| 3 Compartment Sink Produce | 200 | Quaternary Ammonia | |||
| 3 Compartment Sink Seafood | 200 | Quaternary Ammonia |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 01 PIC present, Knowledgeable, Duties | in | 0 | |||
| 01 0080-04-09-.02(1)(b) Demonstration of knowledge | out | Observed that when asking PIC to test their produce sanitizer they were not able to speak to the process. The PIC dipped the test strip for several seconds and also stated that the rate was 100 ppm for washing produce. Per manufacturing instructions, the produce wash test strip must be dipped for one second with 15 seconds to let stand outside of water before registering the rate which is between 30 to 60 ppm. | Priority Foundation (PF) | 1 | |
| 21,22 Date & Time for food safety | in | 0 | |||
| 21,22 21 Date Marking and Disposition | in | 0 | |||
| 21,22 0080-04-09-.03(5)(a)7 Date Marking; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, ... | out | Observed no date marking on open TCS chubs of Turkey and Ham stored in deli display case. | PIC voluntarily discarded all deli meats missing date marking. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 9 | 91 | 91 | |||||||||||||||||||||||||
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