| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 06/02/2025 | High Risk Food Retail | No | No |
| Description | Temperature |
|---|---|
| Produce WIC | 43 |
| Dairy WIC | 40 |
| Meat WIC | 39 |
| Backstock WIF | 10 |
| Bakery WIF | 13 |
| Bakery WIC | 39 |
| Deli WIC | 39 |
| Retail bunker 2 - ham | 39 |
| Produce retail cooler | 40 |
| Dairy Retail Cooler | 38 |
| Description | Temperature | State Of Food |
|---|---|---|
| Chicken wing | 134 | |
| Corn | 138 | |
| chicken tender | 133 | |
| Glazed chicken | 137 | |
| Buffalo chicken wings | 141 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 Compartment sink in the deli | 400 | 128 | |||
| Bakery dishwasher | 164.7 |
| 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 | PIC at the deli area stated they deep clean the slicers only once at the end of the day ( wash, rinse, sanitize) and use only sanitizer for cleaning the slicers during the day. | Priority (P) | 0 | |
| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined | out | Employee was observed testing the Quat sanitizer while the solution was hot, 128F, and dipped the test strips for a few seconds. The manufacturer's label recommended sanitizer solution temperature between 65F and 75F, and to dip the strips in the sanitizer for 10 seconds. | Priority Foundation (PF) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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