| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 01/29/2025 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| baby food cooler | 38 |
| retail prepackaged sandwiches at front area | 37 |
| bakery walk in cooler | 38 |
| bakery walk in freezer | 0 |
| produce walk in cooler | 38 |
| grocery freezer | 0 |
| prepackaged raw meat walk in cooler | 35 |
| 97 room walk in cooler | 37 |
| prepackaged deli meat walk in cooler | 35 |
| deli walk in cooler | 36 |
| deli walk in freezer | 0 |
| deli meat case | 36 |
| deli cheese cooler | 38 |
| walk in dairy cooler | 35 |
| retail eggs | 36 |
| retail prepackaged sliced deli meat | 37 |
| retail prepackaged raw meat coolers | 37 |
| retail precut fruit cooler | 39 |
| retail prepackaged salad mixes | 39 |
| on line walk in cooler | 38 |
| on line walk in freezer | 0 |
| Description | Temperature | State Of Food |
|---|---|---|
| boneless wings just out of fryer | 180 | |
| bone in chicken | 140 | |
| corndog | 135 | |
| mac and cheese | 140 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| produce | 200 | kay quat | |||
| bakery dish washer | 166 | ||||
| bakery compartment sinks | 200 | kay quat | 87 | ||
| deli 3 compartment sinks | 300 | kay quat | 88 |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 14 Food contact surfaces; clean and sanitized | in | 0 | |||
| 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 | Bakery dishwasher hot water sanitizer and final rinse for dishwasher spec. states to get to 180-195- ran 4 times with highest ever reaching 166 | 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)10 Warewashing machine must have a wash solution temperature no less than 150F | out | Bakery dish washer ran 4 times with wash cycle temperature only reaching 144 degrees. | Core (C) | 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 | Produce 3 bay sinks food waste/trash left inside sinks. | Core (C) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 6 | 94 | 94 | |||||||||||||||||||||||||
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