| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 05/04/2023 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Retail Dairy | 39 F |
| Retail Biscuit Case | 38 F |
| Retail Egg Case | 37 F |
| Raw Meat Retail ( beef & pork ) | 39 F |
| Raw Chicken Case | 37 F |
| Retail Sausage Case | 39 F |
| Retail Produce Case | 40 F |
| Retail Produce Case # 2 | 41 F |
| Prok Rib Bunker | -8 F |
| Bulk Beef bunker | 34 F |
| Retail Deli meats case | 38 F |
| Deli Case | 36 F |
| Deli prep Cooler | 37 F |
| Meat Room storage cooler | 35 F |
| Walk in freezer | -6 F |
| Dairy & Produce WIC | 35 F |
| Description | Temperature | State Of Food |
|---|---|---|
| Sliced Bologna | 38 F | |
| Sliced Tomatoes | 39 F | |
| Sliced onions | 37 F |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Three Compartment Sink | 200 | Kay Quat II | 89F | ||
| Meat Room Spray Bottle | 150 | Kay Quat II | 68 F | ||
| Deli Three Compartment Sink | 250 | Kay Quat II | 91 F |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 13 Food separated and protected | in | 0 | |||
| 13 0080-04-09-.03(3)(b)1(i)(I) Raw animal foods must be kept separate from ready to eat foods at all times | out | Observed in retail sausage case, raw sausage and bacon displayed above RTE sausages. **Observed in deli meats case, raw boudin displayed above RTE items. | Priority (P) | 0 | |
| 14 Food contact surfaces; clean and sanitized | in | 0 | |||
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. | out | Observed in meat room, band saw in clean state while having build up old food residue on saw blade. **Observed in meat room, large grinder having old meat build up on pan and throat of grinder. | Priority Foundation (PF) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 8 | 92 | 92 | |||||||||||||||||||||||||
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