| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 05/15/2025 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Seafood Upright Cooler | 40 |
| Blast Chiller | 35 |
| Deli WIF | -6 |
| Deli WIC | 38 |
| Bakery WIC | 35 |
| Murray Cheese prep cooler | 40 |
| Meat WIC | 34 |
| Dairy WIC | 35 |
| Produce WIC | 39 |
| Backstock WIF | -12 |
| Produce retail open air cooler | 40 |
| Deli open air cooler | 38 |
| Raw meat open air cooler | 38 |
| Bunker Cooler 1 | 37 |
| Bunker Cooler 2 | 41 |
| Deli Service Case | 32 |
| Bakery WIF | -20 |
| Seafood 2 Door Freezer | 9 |
| Description | Temperature | State Of Food |
|---|---|---|
| Tomato noodle salad | 38 | |
| Pasta salad | 38 | |
| Raw steak | 37 | |
| Raw chicken | 38 | |
| Raw shrimp | 35 | |
| Cooked shrimp | 40 | |
| Fried chicken | 178 | |
| Rotisserie chicken - hot box | 154 | |
| Rotisserie chicken | 175 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Deli dishwasher | 169 | ||||
| Deli 3 compartment sink | 200 | Kay quat II | |||
| Bakery dishwasher | 178 | ||||
| Bakery 3 compartment sink | 300 | Kay quat II | |||
| Meat 3 compartment sink | 200 | Kay quat II |
| 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 | Observed 3 in use deli slicers that did not have any time tracking or way to ensure that they were being cleaned every four hours. Firm uses deli slicer cleaning logs and nothing had been filled out for multiple days prior to inspection or day of inspection. | PIC voluntarily had employees break down deli slicers and have them cleaned and sanitized before being put back into use. | Priority (P) | 0 |
| 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)8 Date Marking; Discard food after 7 days at 41F | out | Observed multiple opened containers of quince paste, olives, mini peppers, and sliced pickled onions with expired date marks in Murray cheese department. Expiration for these products ranged from one week to 7 months prior to inspection. | PIC voluntarily discarded all items that had expired date marks. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 8 | 92 | 92 | |||||||||||||||||||||||||
|
||||||||||||||||||||||||||||