| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 01/21/2025 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Retail Meat Display | 36.7 to 37.3 |
| Overstock Food Service Colding Holding | 40.7 |
| Deli Walk in Cold holding unit | 34.6 |
| Chicken Cold holding unit @ food service | 36.1 |
| Meat Walk in Cold holding unit | 33.4 |
| Seafood Walk in Cold holding unit | 35.8 |
| Produce Walk in Cold holding unit | 37.6 |
| Grocery Frozen foods | -11 |
| Meat Walk in Freezer | -7.5 |
| Description | Temperature | State Of Food |
|---|---|---|
| Fried fish@ cooking | 206 | |
| cut watermelon @ produce | 37 | |
| raw salmon @ meat department | 38 | |
| Cooked shrimp @ meat department | 38 | |
| raw white fish @ meat department | 39 | |
| live mussels @ meat department | 38 | |
| whole chicken @ cooking | 185 | |
| chicken tenders @ cooking | 206 | |
| sliced turkey @ food service | 39 | |
| raw chicken @ food service | 36 | |
| chopped lettuce @ food service | 39 | |
| sliced roast beef @ food service | 39 | |
| sliced tomatoes @ preparation | 39 | |
| baked chicken @ food service | 37 | |
| chopped lettuce @ preparation | 39 | |
| chicken soup @ hot holding | 154 | |
| chili @ hot holding | 151 | |
| bone in chicken @ hot holding | 154 | |
| chicken wings @ hot holding | 152 | |
| popcorn chicken @ reheating | 208 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Three compartment sink-food service | 200 | Q San 10 | |||
| Three compartment sink-produce | 200 | Q San 10 | |||
| Automatic Dish Machine @ food service | 147.8 | ||||
| Three compartment sink -bakery | not set up | Q San 10 | |||
| Three compartment sink-meat department | 200 | Q San 10 | |||
| Three compartment sink-seafood | 200 | Q San 10 |
| 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 | The cuber blades for the cuber in the meat department had excessive amount of dried food residues and build up from previous days use. The knife holders in the meat department and in the fried chicken area of the food service department was observed to have excessive amount dried food residues and build up. | Priority Foundation (PF) | 0 | |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature | out | Two of the deli meat slicers at the retail display deli meat cases were observed to have excessive amount of dried food residues and build up on the blades and lower lips. This dried food residues were from previous days use. | Person in charge had employee conduct a full break down and clean of the deli meat slicer referenced in the violation during the inspection. | Priority (P) | 2 |
| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions | out | Automatic Dish machine reached an internal temperature of 147.8 degrees F. | Priority (P) | 0 | |
| 44,45 Utensils and equipment | in | 0 | |||
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips | in | 0 | |||
| 44,45 0080-04-09-.04(5)(a)4 Warewashing equipment shall be cleaned before use, to prevent recontamination, and at least every 24 hours if used. | out | Automatic dish machine was observed to have excessive amount of buildup and food residues on inside of the machine. This area included sprayers, door seals and bottom of inside of the machine. | Core (C) | 1 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 6 | 94 | 94 | |||||||||||||||||||||||||
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