| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 06/16/2023 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Deli Cases | 32/30 |
| Hot Bar | 180 |
| Deli Walk-in Cooler | 36 |
| Bakery Walk-in Cooler | 37 |
| Produce Walk-in Cooler | 40 |
| Meat Coolers/Prep Area | 34/30/32 |
| Dairy Walk-in Cooler | 34 |
| Retail Milo's Endcap | 34 |
| Juice/Cheese Case (defrost) | 55/50/53/25/30 |
| Biscuit Dough Case | 32 |
| Egg Endcap Case | 36 |
| Bunker #1 | 30/34/28/32 |
| Lunch Meats | 36/35/34 |
| Raw Meats | 33/32/34/35/32 |
| Bunker #2 | 35/32/30/34 |
| Produce Case | 36/34 |
| Cakes Case | 30 |
| Deli/Pizza Case | 32 |
| Sliced Meats/Cheese Bunker | 15 |
| Deli Island | 32/33/37/39 |
| Salad Case | 35/34/33/36 |
| Register Hot Case | 150 |
| Description | Temperature | State Of Food |
|---|---|---|
| Chicken Bites | 140 | |
| Lemon Garlic Wings | 165 | |
| Chicken Tenders | 140 | |
| Corn | 162 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Deli 3 Bay Sink | 200 | KayQuat II | |||
| Bakery 3 Bay Sink | KayQuat II | ||||
| Bakery Dishwater | Heat | ||||
| Produce 3 Bay SInk | KayQuat II | ||||
| Meat 3 Bay Sink | KayQuat II |
| 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 and employee stated deli slicer cleaning frequency (full breakdown) is once a day; the 4-hour mark cleaning is currently done as a clean in place. Discussed that since slicers are used/stored at ambient temperature, they should be broken down and cleaned properly at warewashing sink every 4 hours. | Priority (P) | 0 | |
| 44,45 Utensils and equipment | in | 0 | |||
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used | in | 0 | |||
| 44,45 0080-04-09-.04(2)(b) All multiuse equipment must be cleanable including food contact, CIP, lacking "V" threads, oil filtering, can openers, nonfood contact, shelving, and ventilation hoods | out | Observed ice build-up and slight black residue on floor at doorframe of deli walk-in freezer. | Priority Foundation (PF) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 6 | 94 | 94 | |||||||||||||||||||||||||
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