| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 05/05/2025 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Full Service Deli Meat Case | 34 |
| Full Service Deli Cheese Case | 28 |
| Walk In Cooler Deli | 34 |
| Walk In Freezer Deli | -5 |
| Walk In Cooler Bakery | 29 |
| Produce Retail Case | 35-37 |
| Walk In Cooler Produce | 36 |
| OPD Walk In Freezer | -1 |
| OPD Walk In Cooler's | 28 & 38 |
| Walk In Cooler Meat | 36 |
| Walk In Freezer Bakery | -2 |
| Walk In Freezer (Seafood & Frozens) | -2 |
| Walk In Cooler Dairy | 33 |
| Retail Dairy Cases | 34-36 |
| Retail Meat Cases | 36-39 |
| Retail Frozen Cases | -2 to -9 |
| Description | Temperature | State Of Food |
|---|---|---|
| Smoked Turkey Breast Chub | 34 | |
| Beef Bologna Chub | 33 | |
| Cooked Ham Chub | 36 | |
| Hard Salami Chub | 34 | |
| Bone In Fried Chicken | 141 | |
| Chicken Tenders | 149 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Three Compartment Sink Deli | 200 | Kay Quat | |||
| Three Compartment Sink Bakery | 200 | Kay Quat | |||
| Three Compartment Sink Produce | 200 | Kay Quat | |||
| Three Compartment Sink Meat | 200 | Kay Quat |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 14 Food contact surfaces; clean and sanitized | in | 0 | |||
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. | out | Observed dry food soils on the deli cheese slicer blade and push plate at the time of inspection. | PIC recleaned and sanitized the deli cheese slicer at the time of inspection. | Priority Foundation (PF) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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