| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 01/31/2025 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| subway deli meat prep cooler | 38 |
| subway cut veggies prep cooler | 36 |
| pizza pro condiment cooler | 38 |
| deli/kitchen walk in cooler | 38 |
| walk in raw meat cooler | 39 |
| walk in dairy cooler | 39 |
| walk in produce cooler | 38 |
| walk in grocery freezer | 4 |
| meat processing room | 50 |
| retail cut produce cooler | 37 |
| retail cut meat | 37 |
| retail deli meat | 37 |
| Description | Temperature | State Of Food |
|---|
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| subway/deli ware wash sinks | 200 | sani t 10 | 88 | ||
| meat dept ware wash sinks | 200 | sani t 10 | 90 | ||
| produce warewash sink | 200 | sani t 10 |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 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 | Core (C) | 1 | ||
| 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 | still have wall damage in meat room, ceiling in produce areas still have plastic catching water from roof leak and black organic buildup on walls at back corner from leaking. | Core (C) | 1 | |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary | out | walk in dairy cooler floor under milk shelves trash on floor and black matter on walls. | Core (C) | 1 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 3 | 97 | 97 | |||||||||||||||||||||||||
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