| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 07/19/2023 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Deli WIC | 39 |
| Deli WIF | 1 |
| Deli display cooler | 38 |
| Bakery WIF | 5 |
| Bakery WIC | 39 |
| Meat display cooler | 39 |
| Seafood WIC | 38 |
| Meat WIC | 39 |
| Description | Temperature | State Of Food |
|---|---|---|
| Cut lettuce | 51 | |
| Sliced deli | 48 | |
| Sliced tomato | 38 | |
| Cut lettuce 2 | 43 | |
| Sliced cucumber | 37 | |
| Chili with beans soup | 160 | |
| Chicken & wild rice | 156 | |
| Chicken tortilla soup | 171 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 Compartment sink in deli | 200 | 72 | |||
| Sanitizer spray bottle in deli | 300 | 70 | |||
| 3 Compartment sink in Seafood area | 200 | 70 | |||
| Dish washer | 166.7 |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 08 Adequate handwashing sinks properly supplied and accessible | in | 0 | |||
| 08 0080-04-09-.05(2)(b)2 Handwashing sink, hot water at least 100F; metered faucets run in 15seconds | out | ** Observed no hot water in the employee's restrooms in the back area. Water temperature were 77F/78F after running the water for more than a minuet. Inspector used probe thermometer. The sinks didn't get a hot water when the produce area running the water. | Priority Foundation (PF) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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