| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 03/26/2025 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Deli walk in cooler | 37 |
| Retail refrigerated cases at or below 41F | |
| Refrigerated walk in coolers at or below 41F | |
| Retail frozen cases at -3 to 7F |
| Description | Temperature | State Of Food |
|---|---|---|
| Ham | 38 | |
| Turkey | 38 | |
| Chicken bites | 170 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Mechanical | Hot Water | 181 | |||
| Deli 3 bay 1 | Kay Quat II | ||||
| Deli 3 bay 2 | Kay Quat II | ||||
| Meat 3 bay 1 | Kay Quat II |
| 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 | Slicer in the deli observed to have prior day use build up at time of inspection, not properly cleaned and sanitized. Food contact cleaning frequency; 4 hours at ambient temperature. | Slicer in the deli was cleaned and sanitized during the inspection. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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