| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 03/17/2025 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Walkin- Cooler (shared with Kroger) | 35F |
| Retail Open Face Cooler | 36F |
| Description | Temperature | State Of Food |
|---|---|---|
| Cut Watermelon | 40F | |
| Cut Cantaloupe | 39F | |
| Fresh Pico di Gallo | 42F |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 Compartment Sink | 200 | Quaternary Ammonia | |||
| Fruit Wash | 0 | Chlorine Solution | |||
| Fruit Wash | 0 | Chlorine Solution | |||
| Fruit Wash | 30 | Chlorine Solution |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 14 Food contact surfaces; clean and sanitized | in | 0 | |||
| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined | out | I observed when PIC was testing sanitizer for their fruit wash that they stated the correct rate was between 200 300 ppm for washing cut fruit. Per the manufacturer's instructions, solution must be between 30-60 ppm. I also observed that PIC dunked Fruit Wash test strip for several seconds before checking the rate. Per the fruit wash test kit instructions for properly sanitizer testing, test strip must only be dunked quickly for 1 second, shake access, and compare parts per million. | I walked PIC through proper sanitizer testing. | Priority Foundation (PF) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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