| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 08/20/2025 | High Risk Food Retail | No | No |
| Description | Temperature |
|---|---|
| Cut Room | 54F |
| Bunkers | 50F, 38F, 36F |
| Retail Reach In Cooler | 37-38F |
| Walk In Cooler | 45F |
| Description | Temperature | State Of Food |
|---|---|---|
| Cut Pineapple | 55F | |
| Cut Watermelon | 46F | |
| Strawberries | 47F | |
| Pico | 46F | |
| Cut Watermelon | 46-50F | |
| House Salads | 44-50F | |
| Cut Cantaloupe | 43F | |
| Mixed Fruit Bowl | 39 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Triple Sink | Kay Quat II |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 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 dried white and red organic matter on food dicer stored clean at triple sink. | Priority Foundation (PF) | 0 | |
| 19,20 safe temperature holding | in | 0 | |||
| 19,20 20 Cold holding temperature | in | 0 | |||
| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods | out | Observed cut watermelon and house salads in retail sales bunker being stored above 41 degrees F when checked with inspector probe thermometer. | PIC voluntarily discarded out of food temperatures. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 8 | 92 | 92 | |||||||||||||||||||||||||
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