| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 06/02/2025 | High Risk Food Retail | Yes | No |
| Description | Temperature |
|---|---|
| Retail Beverage Cooler | 42 |
| Dairy Walk-in Cooler | 40 |
| Walk-in Freezer | 14 |
| Meat Walk-in Cooler | 38 |
| Deli Case | 40 |
| Deli Prep Cooler | 37 |
| Retail Meat Bunkers | 36,38 |
| Retail Lunchmeat Cooler | 39 |
| Frozen Bunkers | -6,11,10 |
| Retail Produce Coolers | 41,42 |
| Retail Chicken Cooler | 38 |
| Retail Beef Cooler | 35 |
| Retail Dairy Cooler | 42 |
| Dip Cooler | 39 |
| Novelty Freezer | -14 |
| Retail Bacon/Egg Cooler | 36 |
| Retail Freezers | -12,-5,-8,-11 |
| Description | Temperature | State Of Food |
|---|---|---|
| Steak | 45 | |
| Beans | 203 | |
| Sliced Tomatoes | 40 | |
| Sliced Turkey | 41 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Deli 3 Compartment Sink | 200-300 | Kayquat 2 |
| 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 raw shell eggs stored directly above ready to eat hotdogs in the retail cooler. | PIC voluntarily moved the eggs to the bottom shelf. | Priority (P) | 0 |
| 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 | Observed no way to track the cleaning frequency of the equipment in the meat prep room while the meat prep room temperature was 67F when the temperature was taken with inspector's infrared thermometer. The cutting boards, slicers, and saws will require a cleaning frequency of every 4 hours minimum at ambient temperature. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 8 | 92 | 92 | |||||||||||||||||||||||||
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