| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 08/14/2023 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Deli walk in Cooler | 40 |
| Deli grill cooler | 40 |
| Produce walk in cooler | 34 |
| seafood walk in cooler | 34 |
| meat walk in cooler | 36 |
| dairy walk in cooler | 36 |
| Description | Temperature | State Of Food |
|---|---|---|
| meatloaf in warmer | 174 | |
| Meatloaf on hot bar | 150 | |
| Baked chicken | 142 | |
| broccoli Salad | 38 | |
| roast beef | 41 | |
| sliced watermelon | 41 | |
| Shrimp | 38 | |
| Salmon mix | 36 | |
| neptune salad | 38 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| deli manual | 200 | Chemstar | |||
| bakery manual | 200 | Chemstar | |||
| Produce manual | 200 | Chemstar | |||
| Seafood manual | 200 | Chemstar | |||
| Meat Manual | 200 | Chemstar |
| 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 cheese slicer in deli with hard build up on back of blade | Priority Foundation (PF) | 2 | |
| 19,20 safe temperature holding | in | 0 | |||
| 19,20 20 Cold holding temperature | in | 0 | |||
| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods | out | CHicken wings of about 10 flavors found above 135F. Observed ranging from 43 to 50F | all identified chicken wings were discarded | Priority (P) | 0 |
| 51,52 Facilities | in | 0 | |||
| 51,52 52 Physical facilities installed, maintained, clean | in | 0 | |||
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary | out | Deli hood over grill will build up on wall | Core (C) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 10 | 90 | 90 | |||||||||||||||||||||||||
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