| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 05/17/2023 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Deli Meat & Cheese Case | 32F |
| Deli Walk in Cooler | 35F |
| Produce Walk in Cooler | 35F |
| Dairy Walk in Cooler | 38F |
| Meat Walk in Cooler | 38F |
| Retail Meat & Cheese Cooler | 28F |
| Retail Deli Salad Cooler | 39F |
| Retail Bagged Salad Cooler | 34F |
| Retail Seafood Cooler | 27F |
| Retail Raw Meat Cooler | 43F |
| Retail Lunch Meat Cooler | 35F |
| Retail Dairy Cooler | 33F |
| Description | Temperature | State Of Food |
|---|---|---|
| Deli Ham | 37F | |
| Deli Cheese | 38F | |
| Fried Chicken | 210F | |
| Raw Hamburger | 36F | |
| Rotisserie Chicken | 153F | |
| Fried Chicken | 158F | |
| Boneless Wings (hot bar) | 155F | |
| Split Chicken Breast | 41F | |
| Danish Deli Ham | 41F | |
| Prepackaged Cheese | 41F |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Deli 3 Compartment Sink | 400 | J512 | |||
| Produce 3 Compartment Sink | 400 | J512 | |||
| Meat 3 Compartment Sink | J512 |
| 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 handwashing sink in produce department blocked by cart and trash can. Sinks must be kept accessible at all times. | Priority Foundation (PF) | 0 | |
| 35,36 Pests & contamination | in | 0 | |||
| 35,36 36 Contamination prevented during food preparation, storage or display | in | 0 | |||
| 35,36 0080-04-09-.03(3)(e) Food shall be stored in a clean location, not exposed to contamination, at least 6 inches above the floor. Food shall not be stored in prohibited areas such as: locker/ch... | out | Observed 2 cases of shrimp product sitting on freezer walk in floor. All product must be 6 inches off floor to protect against contamination. | 2 cases were stored properly during inspection. | Core (C) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 8 | 92 | 92 | |||||||||||||||||||||||||
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