| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 05/09/2025 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Back WIF | -3F |
| Ice cream freezer | -1F |
| Meat WIC | 35F |
| Meat display cooler | 36F |
| Retail freezer | -10F |
| Retail freezer 2 | -9F |
| Produce cooler | 36F |
| Open air cooler | 39F |
| Description | Temperature | State Of Food |
|---|---|---|
| Cooked Meat | 174F | |
| Cooked Bananas | 166F | |
| Fried Chicken Wings x 35 | 166 to 165F | |
| Raw Beef Whole Muscle | 38F | |
| Raw Pork chops | 36F | |
| Raw Flank Steak | 36F | |
| Raw Beef Steak | 38F |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 Compartment Sink | 50 | Chlorine |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 08 Adequate handwashing sinks properly supplied and accessible | in | 0 | |||
| 08 0080-04-09-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times | out | Observed stationary covered garbage can sitting directly in front of and impeding hand washing by staff. Meat department space is limited, and the trash can is stationary and must be physically moved before and after each hand washing. | I advised getting wheels or a rolling trash receptacle to insure no cross contamination during and after hand washing. | Priority Foundation (PF) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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