| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 12/18/2024 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| WIC/ Deli | 34 |
| WIF/ Deli | -10 |
| warmer | 156-137 |
| deli case | 35 |
| retail salad case | 34 |
| Hot holding case /Retail | 145 |
| WIC / meat | 42 |
| WIC/produce | 39 |
| WIC / Store | 28 |
| WIF/Store | -12 |
| Frozen retail cases | -2 |
| Description | Temperature | State Of Food |
|---|---|---|
| Fried rice | 153 | |
| Carrots | 137 | |
| tenders | 142 | |
| BBQ butts | 145 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 bay sink /Deli | 200 | Spectrum 2 | |||
| 3 bay sink/produce | 200 | Spectrum 2 | |||
| 2 bay sink /meat | 200 | Spectrum 2 |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 46 Non-food contact surfaces clean | in | 0 | |||
| 46 0080-04-09-.04(6)(a)1(iii) Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. | out | ceilings in Store WIC excessive dust build up | Core (C) | 4 | |
| 51,52 Facilities | in | 0 | |||
| 51,52 52 Physical facilities installed, maintained, clean | in | 0 | |||
| 51,52 0080-04-09-.06(2)(a) Floors, walls and ceilings - Designed, constructed, and installed smooth and easily cleanable | out | walls in meat prep area in VERY BAD repair Gap at wall exposed installation ,wooden base boards. Wall over wrap and slicer gap exposed. ( pic) | Core (C) | 3 | |
| 51,52 0080-04-09-.06(5)(a) Maintained in good repair | in | Paint peeling in WIC and WIF in deli prep area | Core (C) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 3 | 97 | 97 | |||||||||||||||||||||||||
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