| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 06/28/2023 | High Risk Food Retail | Yes | No |
| Description | Temperature |
|---|---|
| Deli walk in freezer | 3 |
| Deli Chicken walk in cooler | 38 |
| Deli RTE walk in cooler | 38 |
| Blast chiller | 34 |
| Deli Hotbox | 152 |
| Small blast chiller | 40 |
| Deli Display cooler | 41 |
| 3 Door table cooler (defrost) | 42 |
| Meat Seafood display cooler | 41 |
| Meat Seafood walk in cooler | 34 |
| Meat walk in freezer | -1 |
| Meat Cutroom | 52 |
| Meat Poultry walk in cooler | 36 |
| Meat walk in cooler | 36 |
| Produce walk in coolers | 39, 39 |
| Shared walk in freezer | -1 |
| Dairy walk in cooler | 3 |
| Bakery walk in freezers | 2, 0 |
| Bakery walk in cooler | 34 |
| 3 door tabletop cooler | 42 |
| Retail Coolers | 41, 41, 38, 35, 39, 38, 39 |
| Retail Freezers | 4, 0, 3, -1, 10, 5 |
| Pickup Freezer/Cooler | 0/39 |
| Description | Temperature | State Of Food |
|---|---|---|
| Tilapia | 36 | |
| Salmon | 36 | |
| Bay Scallop | 38 | |
| Jumbo Shrimp | 36 | |
| Tomato bisque | 113 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Seafood 3 bay sink | 200 | Qsan 10 | 74 | ||
| Produce 3 bay sink | 200 | Qsan 10 | 75 | ||
| Bakery 3 bay sink | 200 | Qsan 10 | 86 |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 19,20 safe temperature holding | in | 0 | |||
| 19,20 19 Hot holding temperature | in | 0 | |||
| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods | out | Observed internal temperature of tomato bisque to be below 135F; hot soups are the only hot item held by temperature instead of TILT program. | PIC voluntarily discarded all hot soups; hot holding unit had not been turned on | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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