| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 10/30/2025 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Meat Walk-In Cooler | 33 |
| Meat Walk-In Freezer | -10 |
| Produce Walk-In Cooler | 34 |
| Frozen Food Walk-In Freezer | -14 |
| Dairy Walk-In Cooler | 36 |
| Description | Temperature | State Of Food |
|---|---|---|
| Cantaloupe Chunks | 35 | |
| Watermelon Slices | 35 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 Bay Sink Meat Dept. | 200 | J-512 | 78 | ||
| 3 Bay Sink Produce Dept. | 200 | J-512 | 66 |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 14 Food contact surfaces; clean and sanitized | in | 0 | |||
| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions | out | Insufficient contact time with chemical sanitizer observed during manual ware washing; Meat personnel were observed manually washing meat cutting knives but only dipping and removing from sanitizer solution during final sanitizing step. | Meat personnel were instructed of proper procedure and meat cutting knives were submerged in sanitizer solution for sufficient contact time to properly sanitize after discussion. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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