| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 04/28/2025 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Walk in cooler | 41 |
| Retail Cut Vegetable Shelves | 36 |
| Retail Cut Fruit Shelves | 35 |
| Retail Cut Fruit Display Cooler | 35 |
| Description | Temperature | State Of Food |
|---|---|---|
| Berry Bowl | 52 | |
| Mixed Vegetable Bowl | 38 | |
| Peach Salsa | 37 | |
| Watermelon Quarter | 40 | |
| Pineapple Chunks | 36 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 Compartment Sink | KayQuat II |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 16,17,18 cooking, reheating, cooling | in | 0 | |||
| 16,17,18 18 Cooling time and temperature | in | 0 | |||
| 16,17,18 0080-04-09-.03(5)(a)4(ii) Cooling must occur within four hours to 41°F or less from ambient temperature | out | Upon arrival at the firm, the PIC was observed placing cut fruit packages in the retail fruit cooler. A berry bowl was scanned with an infrared surface thermometer at 52 degrees. This indicates that these packages were not cooled properly before being offered for sale. | The PIC placed all of these newly created packages of cut fruit in the walk in cooler to chill below 41 degrees. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 5 | 95 | 95 | |||||||||||||||||||||||||
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