| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 01/27/2025 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Walk-in Cooler (Deli) | 36, |
| Walk-in Cooler (Produce) | 32 |
| Walk-in Cooler (Meat) | 31 |
| Walk-in Cooler (Dairy) | 34 |
| Walk-in Freezer (Frozen Food) | -2 |
| Walk-in Freezer (Deli) | -2 |
| Deli service case | 37 |
| Hot holding Warmer | |
| Reach in Rotisserie Chicken Warmer | 193-135 |
| Description | Temperature | State Of Food |
|---|---|---|
| Chicken | 193 | |
| breakfast pot/ ket | 135 | |
| Raw beef | 36-34 | |
| smoked meats | 34 | |
| cut fruit | 33 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Three-Compartment Sink (Deli) | 200 | Ecolab | |||
| Three-Compartment Sink (Produce) | 200 | Ecolab | |||
| Three-Compartment Sink (Meat) | 200 | Ecolab |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 14 Food contact surfaces; clean and sanitized | in | 0 | |||
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature | out | Observed old dried food build up on slicer | Priority (P) | 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 | Vent fan guards in Produce and meat coolers | Core (C) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 5 | 95 | 95 | |||||||||||||||||||||||||
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