| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 05/08/2025 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| WIC Deli | 36 |
| WIC Produce | 36 |
| WIC Dairy | 35 |
| WIC Meat | 30 |
| Description | Temperature | State Of Food |
|---|---|---|
| fried chicken | 145 | |
| boneless wings | 157 | |
| corn | 154 | |
| mac n cheese | 155 | |
| rotisserie chicken | 165 | |
| ham chub | 35 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| dishwasher | 157.3 | ||||
| 3 comp sink deli | 350 | Kay | |||
| 3 com sink bakery | 300 | Kay |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 19,20 safe temperature holding | in | 0 | |||
| 19,20 20 Cold holding temperature | in | 0 | |||
| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods | out | Items in deli retail no door cooler temperature tested with state calibrated thermometer : Bagged Steak Fajita 48F. | Deli team took over and found one or two more items that were above 41F. Items behind the above temp item were in temp. PIC put in a not to home office to lower temp of machine and make sure items are not overstocked. Items out of temp were discarded. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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