| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 03/24/2025 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| WIC | 36 |
| WIC meat | 35 |
| Prep Cooler | 36 |
| Produce WIC | 37 |
| Description | Temperature | State Of Food |
|---|---|---|
| Turkey | 36 | |
| Baked Chicken | 147 | |
| Fresh Squeezed OJ | 38 | |
| Potato Salad | 36 | |
| Mac Cheese | 140 | |
| Ground Beef | 35 | |
| Shrimp | 35 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 comp sink meat | 200 | K Quat | |||
| 3 comp sink deli | 200 | K Quat | |||
| 3 comp sink produce | 200 | K Quat | |||
| 3 com sink seafood | K Quat |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 35,36 Pests & contamination | in | 0 | |||
| 35,36 36 Contamination prevented during food preparation, storage or display | in | 0 | |||
| 35,36 0080-04-09-.03(3)(e) Food shall be stored in a clean location, not exposed to contamination, at least 6 inches above the floor. Food shall not be stored in prohibited areas such as: locker/ch... | out | Observed bakery goods on racks with top not covered. | Core (C) | 0 | |
| 51,52 Facilities | in | 0 | |||
| 51,52 52 Physical facilities installed, maintained, clean | in | 0 | |||
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary | out | Observed floor in meat cutting room with with build up, meat debris and blood juices. | Core (C) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 6 | 94 | 94 | |||||||||||||||||||||||||
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