| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 12/03/2024 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Deli/meat walk in cooler | 33 |
| Bakery walk in cooler | 32 |
| Cafe RIF | 2 |
| Produce walk in cooler | 35 |
| Retail walk in cooler | 32 |
| Cafe walk in cooler | 38 |
| Retail walk in freezer 1 | -21 |
| Retail walk in freezer 2 | -2 |
| Meat bunker cooler | 36 |
| Retail open air cooler 1 | 39 |
| Retail open air cooler 2 | 33 |
| Retail open air bunker 2 | 37 |
| Seafood cooler | 34 |
| Description | Temperature | State Of Food |
|---|---|---|
| Cranberry turkey wrap | 44 | |
| Meatloaf mix | 45 | |
| Ribs - 30 minutes into cooling, blast chiller | 34 | |
| Chicken wing - 30 minutes into cooling, blast chiller | 35 | |
| Rotisserie chicken - hot box | 163 | |
| Ribs - hot box | 162 | |
| Rotisserie chicken - in oven | 178 | |
| Pizza | 208 | |
| Hot dog | 178 | |
| Chicken bake | 160 | |
| Pizza cheese | 40 | |
| Sliced tomato | 39 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Cold deli 3 compartment sink | 200 | Kay quat II | |||
| Cold deli sanitizer bucket | 150 | Kay quat II | |||
| Rotisserie room sanitizer bucket | 200 | Kay quat II | |||
| Chicken prep room 3 compartment sink | 200 | Kay quat II | |||
| Meat 3 compartment sink | 200 | Kay quat II | |||
| Bakery Dishwasher | Water | 161 | |||
| Bakery 3 compartment sink | 200 | Kay quat II | |||
| Cafe 3 compartment sink | 300 | Kay quat II | |||
| Cafe dishwasher | Water | 167 |
| 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 multiple in use lids to cafe area pizza prep containers with heavy sticker buildup from previous date marking stickers. | Priority Foundation (PF) | 0 | |
| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined | out | Observed employees in both the deli and cafe departments testing sanitizer incorrectly according to the instructions on the firm's test kits (swirling in the solution and not holding the strip in the solution for minimum 10 seconds). Test kits state they have to be submerged for 10 seconds and held still for accurate results. | Priority Foundation (PF) | 0 | |
| 40,41 Utensils | in | 0 | |||
| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled | in | 0 | |||
| 40,41 0080-04-09-.04(9)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining | out | Observed multiple stacks of sheet pans stored wet nested in bakery prep area. | Core (C) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 6 | 94 | 94 | |||||||||||||||||||||||||
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