| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 06/27/2025 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Fruit Processing Room | 40F |
| Walk-in Cooler | 38F |
| Retail Fruit Cooler | 52 to 45F |
| Retail Fruit Bunker Cooler | 40F |
| Description | Temperature | State Of Food |
|---|---|---|
| Tote of Cut Watermelon | 42F | |
| Tote of Cut Cantaloupe | 41F | |
| Watermelon | 42F | |
| Mixed Fruit | 41F |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 30 | Fruit Wash | ||||
| 3 Compartment Sink | 200 | Quaternary Ammonia |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 33 Thermometers provided and accurate | in | 0 | |||
| 33 0080-04-09-.04(5)(b)1 Good Repair and Calibration (Thermometers shall be accurate to plus or minus 2F) | out | I noted several different temperatures when inspecting the firm's fruit cooler. Using my thermal thermometer, the average temperature was between 42 to 52F. The thermometer on case was reading 37F and not working effectively. The fruits inside were adequately cooled with an internal temperature of 42F and below. | Priority Foundation (PF) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 1 | 99 | 99 | |||||||||||||||||||||||||
|
||||||||||||||||||||||||||||