| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 08/11/2023 | High Risk Food Retail | Yes | No |
| Description | Temperature |
|---|---|
| Bakery reach in coolers | 40, 35 |
| Bakery walk in freezer | 20, 8 |
| Deli display cooler | 39 |
| Deli RTE walk in cooler | 33 |
| Deli sandwich prep cooler | 35, 35 |
| Deli 2 door tabletop cooler | 39 |
| Deli blast chiller | 38 |
| Deli poultry walk in cooler | 33 |
| Produce walk in cooler | 38 |
| Meat seafood walk in cooler | 37 |
| Seafood display cooler | 37 |
| Meat cut room | 56 |
| Meat walk in cooler | 34 |
| Meat chicken walk in cooler | 37 |
| Meat walk in freezer | 3 |
| Dairy walk in cooler | 34 |
| Walk in freezer | 19 |
| Curbside | 3/38 |
| Retail coolers | 39, 41, 39, 36, 37, 34, 39, 35 |
| Retail freezers | 10, 6, 12, 12, 4 |
| Description | Temperature | State Of Food |
|---|---|---|
| Sliced tomatoes | 41 | |
| Sliced cucumber | 34 | |
| Tilapia | 37 | |
| Cod | 36 | |
| Lobster tail | 35 | |
| Cooked shrimp | 38 | |
| Broccoli cheddar soup | 147 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Deli 3 bay sink | 200 | Qsan 10 | 81 | ||
| Produce 3 bay sink | 200 | Qsan 10 | 72 | ||
| Meat Seafood 3 bay sink | 0 | Qsan 10 | 77 | ||
| Meat 3 bay sink | 300 | Qsan 10 | 72 |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 14 Food contact surfaces; clean and sanitized | in | 0 | |||
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. | out | *Observed baking tips and storage drawers for baking tips to be soiled with dried frosting residue **Observed dried yellow organic matter inside meat grinder next for spindle | Priority Foundation (PF) | 3 | |
| 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 | Observed sanitized water solution in produce 3 bay sink to have concentration of 0ppm | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
|
||||||||||||||||||||||||||||