| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 01/06/2025 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Salad cooler | 38 |
| upright sandwich prep cooler (right) | 40 |
| upright sandwich prep cooler (left) | 38 |
| walk in cooler near hot bar | 40 |
| Deli walk in cooler (rear) | 36 |
| Dairy walk in cooler (corner) | 40 |
| Produce walk in cooler | 40 |
| Description | Temperature | State Of Food |
|---|---|---|
| chopped peppers on salad bar | 38 | |
| Thousand island dressing | 39 | |
| "chicken" cacciatore on hot bar | 145 | |
| "chicken" cacciatore from oven | 180 | |
| faux bacon | 40 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| manual sink | 200 | auto chlor quat | |||
| dish machine | 50 | auto chlor sodium hydroxide |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 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 chipotle sauce from 10/31/24, mayo-mustard sauce from 11/21/24, enchilada sauce from 12/21/24, and tarter sauce from 12/17/2024 in the walk in cooler near the hot bar. These sauces were prepared in-house | All noted products were discarded during the inspection. | Priority (P) | 0 |
| 44,45 Utensils and equipment | in | 0 | |||
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used | in | 0 | |||
| 44,45 0080-04-09-.04(2)(b)6 Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance | out | observed the knob or dial on nut butter grinders with peeling paint (directly over where it could fall into product). | Core (C) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 6 | 94 | 94 | |||||||||||||||||||||||||
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