| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 06/06/2023 | High Risk Food Retail | No | No |
| Description | Temperature |
|---|---|
| walk in meat cooler | 32 |
| walk in produce cooler | 33 |
| fresh seafood case | 32 |
| fresh meat case | 33 |
| meat room processing | 37 |
| retail milk | 36 |
| retail produce | 36 |
| retail eggs | 35 |
| retail prepackaged salads | 36 |
| Description | Temperature | State Of Food |
|---|---|---|
| raw beef in raw meat room | 36 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 compartment sink bakery/deli | 200 | kay quat | 88 | ||
| meat dept 3 compartment sinks | 400 | kay quat | 85 | ||
| produce 3 compartment sink | 300 | kay quat | 100 |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 24,25 Chemical hazards | in | 0 | |||
| 24,25 25 Chemicals identified, stored, and used | in | 0 | |||
| 24,25 0080-04-09-.07(2)(d)1 Sanitizers level over manufacture's suggested use | out | Meat department ware wash sink for sanitizer water pink and when tested 400 ppm. | sanitizer should not be over 400 PPM. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 5 | 95 | 95 | |||||||||||||||||||||||||
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