Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
---|---|---|---|---|---|---|
05/19/2023 | High Risk Food Retail | Yes | Yes |
Description | Temperature |
---|---|
Walk in Cooler Deli | 34 F |
Walk in Freezer Deli | -10 F |
Retail Deli Meat Case | 36 F |
Produce Cooler | 38 F |
Milk Cooler | 36 F |
Meat Cooler | 34 F |
Grocery Freezer | -8 F |
Description | Temperature | State Of Food |
---|---|---|
Macaroni and Cheese | 138 F | |
Chicken Tenders | 210 F | |
Mashed Potatoes | 138 F | |
Corn | 142 F | |
Baked Beans | 142 F | |
Bone in Chicken | 148 F | |
General Tso's Chicken | 142 F |
Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
---|---|---|---|---|---|
3 Compartment Sink (Deli) | 300 | Kay Quat II | 75 F |
Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
---|---|---|---|---|---|
14 Food contact surfaces; clean and sanitized | in | 0 | |||
14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions | out | Dish machine in bakery / Deli observed to have a internal rinse temperature of 112 F at time of inspection. The outer temperature gauge stated the temperature was 109 F. The hot water temperature should be a minimum of 180 F. | 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(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable | out | Observed fry basket in deli with broken wires at time of inspection. | Priority (P) | 0 |
Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
100 | 6 | 94 | 94 | |||||||||||||||||||||||||
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