| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 06/05/2023 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Starbucks prep cooler | 36 |
| Deli case | 37 |
| Deli reach in cooler | 39 |
| Deli meat reach in | 40 |
| Deli Walk in cooler | 37 |
| Deli walk in freezer | -2 |
| Produce fruit case | 37 |
| Meat walk in cooler | 36 |
| General freezer | -1 |
| Dairy case | 37 |
| Retail freezer | 0 |
| Description | Temperature | State Of Food |
|---|---|---|
| Fried chicken(retail case) | 41 | |
| Chicken noodle soup | 168 | |
| Rotisserie chicken | 42 | |
| Chicken tenders | 147 | |
| Meatloaf | 169 | |
| Chicken breast | 140 | |
| Cut honeydew melon | 45 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 bay sink-Starbucks | 200 | Q San 10.0 | |||
| 3 bay sink-Deli | 200 | Q San 10.0 | |||
| 3 bay sink-Produce | Not set up | Q San 10.0 | |||
| 3 bay sink-Meat | 200 | Q San 10.0 | |||
| 3 bay sink-Seafood | 200 | Q San 10.0 |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 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 | Produce condenser is leaking water onto packaged foods stored on rack below unit. | Manager relocated packaged foods during the inspection to prevent water from contacting foods. | Core (C) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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