| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 05/23/2023 | High Risk Food Retail | Yes | No |
| Description | Temperature |
|---|---|
| Deli Blast Chiller | 36 |
| Deli Display Cooler | 31 |
| Deli Hot Hold Boxes | 144 |
| Full Service Deli Hot Case | 32 |
| Sandwich Prep Cooler | 36 |
| Deli 3 Door Table Cooler | 38 |
| Bakery Walk-in Freezer | -1 |
| Bakery Walk-in Cooler | 30 |
| Produce Walk-in Cooler | 37 |
| Meat/Seafood Display Cooler | 28 |
| Meat Walk-in Cooler | 33 |
| Meat Walk-in Freezer | 29 |
| Grocery Walk-in Freezer | -10 |
| Bakery Walk-in Freezer | -5 |
| Dairy Walk-in Cooler | 38 |
| Catering 2 Door Cooler | 35 |
| Catering Freezer | -5 |
| Description | Temperature | State Of Food |
|---|---|---|
| Jalapenos | 32 | |
| Diced Onions | 36 | |
| Black Olives | 38 | |
| Sliced Tomatoes | 39 | |
| Rotisserie Chicken | 171 | |
| Rotisserie Chicken | 175 | |
| Chicken Noodle Soup | 157 | |
| Broccoli Cheese Soup | 178 | |
| Spicy Chicken | 157 | |
| Fried Chicken strips | 141 | |
| Raw Crab | 35 | |
| Raw Salmon | 38 | |
| Raw Bourbon Salmon | 40 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Sanitizer Spray Bottle (Bakery) | 0 | QSan 10.0 | |||
| Sanitizer Spray Bottle (Meat) | 0 | QSan 10.0 | |||
| Sanitizer Spray Bottle (Meat) | 200 | QSan 10.0 | |||
| Sanitize Spray Bottle (Bakery) | 150 | QSan 10.0 | 70 | ||
| 3 Compartment Sink (Bakery) | 200 | QSan 10.0 | |||
| 3 Compartment Sink (Deli) | 200 | QSan 10.0 | |||
| 3 Compartment Sink (Meat/Seafood) | 200 | QSan 10.0 | 65 |
| 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 | Observed no cleaning log or times written on all 3 slicers used inside the deli. | Priority (P) | 0 | |
| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined | out | Observed sanitizer bottles inside the Deli and Meat Departments to have a concentration of 00ppm using firms and inspectors test strips. | Priority Foundation (PF) | 1 | |
| 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)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods | out | Observed food service pan stored over cut watermelon inside the prep cooler in the Deli. **Observed corrugated boxes being stored on prep counter inside the deli causing areas of contamination. | Priority (P) | 0 | |
| 44,45 Utensils and equipment | in | 0 | |||
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used | in | 0 | |||
| 44,45 0080-04-09-.04(2)(b)6 Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance | out | Observed several utensils and knives with food residue stored clean inside the bakery and deli departments. | Core (C) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 10 | 90 | 90 | |||||||||||||||||||||||||
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