| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 06/23/2023 | High Risk Food Retail | Yes | No |
| Description | Temperature |
|---|---|
| WIC-Deli | 36 |
| WIC-poultry | 36 |
| WIF-bakery | -2 |
| WIC-bakery | 34 |
| Deli Case | 36 |
| condiment station | 34 |
| WIC-meat | 36 |
| Aging meat case | 28 |
| WIC-Dairy | 40 |
| Meat Prep Room | 44 |
| Seafood WIC | 39 |
| Seafood display case | 35 |
| Cheese WIC | 41 |
| Produce prep room | 45 |
| hot warmer | 195 |
| chill blaster | 34 |
| Grocery Store Freezer | -9 |
| Description | Temperature | State Of Food |
|---|---|---|
| lamb rib chops | 42 | |
| raw chicken | 40 | |
| Teriyaki atlantic salmon | 41 | |
| blue catfish filet | 41 | |
| chilen sea bass filet | 40 | |
| rice | 157 | |
| plantains | 160 | |
| sour orange chicken | 155 | |
| berries (black) | 38 | |
| macroni and cheese | 171 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 compartment sink-meat | 300 | J-512 | |||
| 3 compartment-deli | 300 | J-512 | |||
| 3 compartment-bakery | 300 | J-512 | |||
| 3 compartment-cheese | 300 | J-512 | |||
| 3 compartment- produce | 300 | J-512 | |||
| Dishwasher | 180 | heat |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 0 | 100 | 100 | |||||||||||||||||||||||||
|
||||||||||||||||||||||||||||