| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 01/16/2025 | High Risk Food Retail | Yes | No |
| Description | Temperature |
|---|---|
| WIC-produce | 30 |
| WIF | 6 |
| 2 door cooler-kitchen | 41 |
| 2 door freezer-kitchen | 10 |
| hot Holder warmer-kitchen(2) | 154 |
| 2 door freezer back door | -1 |
| WIC-kitchen | 41 |
| WIC Meat | 32 |
| seafood retail freezer | -12 |
| deli case | 26 |
| stem table | 180 |
| condiment table | 41 |
| self serve condiment bar | 43 |
| Description | Temperature | State Of Food |
|---|---|---|
| milk | 40 | |
| eggs | 42 | |
| beef | 165 | |
| steak | 165 | |
| chicken | 160 | |
| guacamole | 31 | |
| sliced tomatoes | 31 | |
| refried beans | 135 | |
| Whole chicken | 175 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 compartment -kitchen | spectrum 2 | ||||
| 3 compartment-meat | spectrum 2 | ||||
| dishwasher | bleach |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 34 Food Properly labeled | in | 0 | |||
| 34 0080-04-09-.03(6)(b) Food Label (common name, ingredient list, allergens, quantity, name & address of manufacturer), bulk food card/sign/placard; exempt for bulk unpackaged foods portioned to co... | out | Safe handling labels on frozen meat, name and address present on all repacked produce and raw meats. | Priority Foundation (PF) | 0 | |
| 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 | Bottom of dairy case need cleaning | Core (C) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 2 | 98 | 98 | |||||||||||||||||||||||||
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