| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 01/23/2025 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Deli Salad Reach in cooler | 39 |
| Retail Area Deli Pizza Cooler | 37 |
| Deli Meat/Cheese cooler | 38 |
| Deli Prep cooler by grill | 36 |
| Deli WIC | 36 |
| Retail area deli salad cooler | 37 |
| Retail area front cheese cooler | 36 |
| Dairy WIC | 37 |
| Dairy retail RIC | 38 |
| Meat WIC | 35 |
| Meat Retail Display cooler | 37 |
| Produce WIC | 38 |
| Produce RIC | 38 |
| Meat Center Display cooler | 36 |
| Seafood Walk In Cooler | 38 |
| Starbucks RIC | 36 |
| Bunker Meat Cooler | 37 |
| Description | Temperature | State Of Food |
|---|---|---|
| Chicken Tenders- Voluntariliy Discarded | 130 | |
| Split Pea Soup- Voluntariliy Discarded | 130 | |
| Pot Roast | 167 | |
| Fried Chicken | 147 | |
| Pizza Slice | 146 | |
| Cantelop | 38 | |
| Diced Ham | 37 | |
| Bean Soup | 142 | |
| Sliced Tomatoe | 36 | |
| Rotisseri Chicken | 142 | |
| Sliced Cucumber | 38 | |
| Neptune Salad | 37 | |
| Chicken salad | 56 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Deli Spray bottle | Q-10 | ||||
| Starbucks 3 pc sink | 300 | Click San | 83 | ||
| Deli 3 pc sink | 200 | Q-10 | 67 | ||
| Deli Dishwasher | Hot Water | 166 | |||
| Seafood three piece sink | Q-10 | ||||
| Meat Department 3 pc sink | 300 | Q-10 | 71 | ||
| Produce 3 piece sink | Q-10 |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 19,20 safe temperature holding | in | 0 | |||
| 19,20 19 Hot holding temperature | in | 0 | |||
| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods | out | Chicken Tenders in the hot holding unit in the kitchen area and Split Pea soup at the hot holding unit attached to the salad bar where both tempted with State and Establishment thermometer at 130 degrees. | PIC voluntarily discarded | Priority (P) | 0 |
| 40,41 Utensils | in | 0 | |||
| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled | in | 0 | |||
| 40,41 0080-04-09-.04(9)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining | out | Wet stacking was observed on stainless steel bows and food containers in the deli area | Core (C) | 0 | |
| 42,43 Single service & gloves | in | 0 | |||
| 42,43 43 Gloves properly used | in | 0 | |||
| 42,43 0080-04-09-.03(3)(d)5 Single-use gloves shall be used for only one task and discarded when damaged or task has changed. | out | Employees in the produce area and the meat department where both observed doing food prep activities while wearing gloves. The employees gloved hands came in contact with trash liners located in the trash receptacles. Employees then continued to perform food prep activities without changing gloves | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 7 | 93 | 93 | |||||||||||||||||||||||||
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