| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 05/02/2025 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Deli Walk in Cooler #1 | 36 |
| Deli Walk in Cooler #2 | 37 |
| Walk in Cooler (meat department) | 33 |
| Chicken Walk in Cooler (meat department) | 34 |
| Walk in Cooler (seafood) | 36 |
| Deli Walk in Freezer | -4 |
| Bakery Walk in Freezer | -3 |
| TCS Frozen Food Walk in Freezer | -13 |
| Dairy Walk in Cooler | 34 |
| Produce Walk in Cooler | 37 |
| Walk in Freezer (meat department) | -3 |
| Description | Temperature | State Of Food |
|---|---|---|
| Sliced Turkey | 42 | |
| Sliced Tomatoes | 37 | |
| Sliced Roast Beef | 39 | |
| Spinach | 40 | |
| Leaf Lettuce | 42 | |
| Mashed Potatoes | 153 | |
| Pork Roast | 156 | |
| Bone in fried Chicken | 174 | |
| Chicken Wings | 196 | |
| Chili | 136 | |
| Chicken Tenders (cooling 1.5 hrs) | 31 | |
| Shrimp | 40 | |
| Tilapia | 39 | |
| Sliced Watermelon | 36 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 Bay Sink (Deli) | 300 | Q San 10 | |||
| 3 Bay Sink (Meat) | 200 | Q San 10 | |||
| 3 Bay Sink (Seafood) | 200 | Q San 10 | |||
| 3 Bay Sink (Produce) | 200 | Q San 10 | |||
| 3 Bay Sink (Bakery) | 200 | Q San 10 | |||
| Auto Dish Machine (Deli) | Heat | 164.5 | |||
| Auto Dish Machine (Bakery) | Heat | 163.4 |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 09,10,11,12 Approved Source | in | 0 | |||
| 09,10,11,12 12 Shellstock tags, parasite destruction | in | 0 | |||
| 09,10,11,12 0080-04-09-.03(2)(c) Shell stock: original container, maintaining identification, date last sold or served recorded, and retained | out | Observed 4 separate Shell stock tags that did not have date last sold or served recorded: 3 from March and 1 from April. Shell stock tags are required to have the date last sold or discarded recorded and retained for 90 days. | Priority Foundation (PF) | 0 | |
| 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 Deli slicer #1 in the Deli food service area to have a build-up of food residue and debris around the backside of the blade and blade guard from previous days use; not properly cleaned and sanitized. Slicer has not been in use this date. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 9 | 91 | 91 | |||||||||||||||||||||||||
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