| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 01/14/2025 | High Risk Food Retail | Yes | No |
| Description | Temperature |
|---|---|
| WIC - Deli | 36 |
| WIF- Deli | -1 |
| WIC-BAKERY | 36 |
| WIF-BAKERY | 14 |
| MEAT PREP ROOM | 31 |
| MEAT WIC | 25,33 |
| WIC-produce | 40 |
| online-WIC | 37 |
| online-WIF | 3 |
| retail meat cooler | 38-41 |
| retail freezer | -9,-17,-8 |
| bakery open cooler | 38 |
| bakery retail freezer | 4 |
| rotisserie warmer (not on) | |
| deli warmer (not on) | |
| Dairy WIC | 40 |
| Pet Food cooler | 34 |
| Description | Temperature | State Of Food |
|---|---|---|
| Rotisserie Chicken | 122, 96 | |
| Lamb | 24 | |
| Salmon | 33 | |
| Turkey Necks (smoked) | 27 | |
| Bacon | 33 | |
| Eggs | 30 | |
| Chicken | 33 | |
| Beef | 28 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 compartment-deli | 200 | kay quat | 73 | ||
| 3 compartment-meat | 400 | kay quat | 118 | ||
| 3 compartment-produce | kay quat | ||||
| 3 compartment -bakery | 200 | kay quat | 111 | ||
| Dishwasher |
| 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 | Water sprinklers in produce retail area need cleaning. | Priority Foundation (PF) | 0 | |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature | out | Deli slicer meat holder and slicer had old food residue present. | Priority (P) | 0 | |
| 51,52 Facilities | in | 0 | |||
| 51,52 52 Physical facilities installed, maintained, clean | in | 0 | |||
| 51,52 0080-04-09-.06(5)(a) Maintained in good repair | out | Hand sink in bakery near the oven leaks from the bottom. | PIC placed a Maintenace order. | Core (C) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 6 | 94 | 94 | |||||||||||||||||||||||||
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