Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
---|---|---|---|---|---|---|
06/15/2023 | High Risk Food Retail | Yes | Yes |
Description | Temperature |
---|---|
Bakery Walk-in Cooler | 34 |
Produce Walk-in Cooler | 36 |
Meat Stock Coolers | 36/33 |
Meat Walk-in Cooler | 34 |
Deli Cases | 34/37 |
Deli Grab N Go Hot Case | 190 |
Deli Hot Bar | 190 |
Deli Walk-in Cooler | 37 |
Dairy Walk-in Cooler | 38 |
Retail Bunker #1 | 30/32/36/35 |
Dairy/Juice/Tea Case | 36/33/34 |
Sliced Deli Meat/Cheese Bunker | 44 |
Deli Island Cooler | 32/34/33 |
Pizza/Deli Case | 31/33 |
Breakfast Meat/Eggs | 34/32 |
Bunker #2 | 29/35/36 |
Lunch Meats/Cheeses | 34/32/33/34 |
Bunker #3 | 36/37/35 |
Raw Meat Cases | 26/28/30/29 |
Produce/Salad Cases | 36/34/33/36/37 |
Cake Case | 34 |
Register Hot Case | 150 |
Description | Temperature | State Of Food |
---|---|---|
Fried Chicken | 176 | |
Potato Wedges | 163 | |
Jalapeno Poppers | 151 | |
Sliced Deli Pepperoni | 43/50 | |
Sliced Deli Buffalo Chicken | 50 | |
Sliced Deli Rotisserie Chicken | 51 | |
Sliced Deli White American Cheese | 51/50 | |
Sliced Deli Honey Turkey | 48 | |
Sliced Deli Ham | 47 | |
Sliced Deli Swiss Cheese | 52 | |
Rotisserie Chicken | 135 |
Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
---|---|---|---|---|---|
Bakery Dishwasher | Heat | ||||
Bakery 3 Bay Sink | KayQuat II | ||||
Produce 3 Bay Sink | KayQuat II | ||||
Meat 3 Bay Sink | KayQuat II | ||||
Deli 3 Bay Sink | KayQuat II |
Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
---|---|---|---|---|---|
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 | Observed retail sliced deli meat/cheese bunker thermometer reading 44F with inspector infrared thermometer reading 47F-55F. Internal temperatures of products ranged between 43F-52F when checked with inspector probe thermometer. PIC voluntarily discarded out-of-temperature products: 41 total packages of various meats and cheeses. | Priority (P) | 1 | |
44,45 Utensils and equipment | in | 0 | |||
44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used | in | 0 | |||
44,45 0080-04-09-.04(2)(b)6 Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance | out | Observed excessive black encrusted matter on bread trays and baking trays in bakery area. Observed ice build-up on floor in ice cream walk-in freezer, and on cooling unit and boxes in bakery walk-in freezer. | Core (C) | 0 | |
46 Non-food contact surfaces clean | in | 0 | |||
46 0080-04-09-.04(6)(a)1(iii) Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. | out | Observed black build-up on touch points of swing doors in meat stock areas/coolers. Observed old product splatter/build-up on walls, floor, and ceiling in dairy walk-in cooler. | Core (C) | 0 |
Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
100 | 7 | 93 | 93 | |||||||||||||||||||||||||
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