| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 08/09/2023 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Deli WIC - raw chicken | 34 |
| Deli WIC - RTE only | 35 |
| Bakery WIF 1 | 3 |
| Bakery WIF 2 | 3 |
| Bakery WIC | 38 |
| Produce WIC | 34 |
| Seafood WIC | 35 |
| Meat WIC | 32 |
| Chicken WIC | 30 |
| Seafood WIF | -3 |
| Backstock WIF | -10 |
| Dairy WIC | 36 |
| Produce open air cooler | 40 |
| Retail display front bunker | 38 |
| Description | Temperature | State Of Food |
|---|---|---|
| Sliced tomato 1 | 43 | |
| Sliced tomato 2 | 43 | |
| Sliced onion | 42 | |
| Sliced cucumber | 38 | |
| Sliced cheese | 39 | |
| Sub kit 1 | 42 | |
| Sub kit 2 | 41 | |
| Sub kit 3 | 41 | |
| Salad - cooling less than 10 mintues | 50 | |
| Cobb salad | 40 | |
| Cooked chicken | 41 | |
| Cut watermelon | 53 | |
| Cooked shrimp | 41 | |
| Seafood patty | 39 | |
| Tomato bisque | 141 | |
| Chicken tortilla soup | 148 | |
| Chicken wild rice soup | 144 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Bakery 3 compartment sink | 200 | ||||
| Produce 3 compartment sink | 300 | ||||
| Seafood 3 compartment sink | 200 | ||||
| Meat 4 compartment sink | 200 |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 14 Food contact surfaces; clean and sanitized | in | 0 | |||
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature | out | Observed no record of time for when to clean on all 3 in use deli slicers. PIC stated they had started using the slicers hours prior to when inspection started. | Priority (P) | 0 | |
| 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 employee in deli 3 compartment washing deli slicer components by spraying the quaternary ammonia sanitizer (regular sanitizer, not sanitizer/detergent combo) on to the components rather than submerging them in solution for the minimum of 30 to 60 seconds. | PIC voluntarily spoke with employee and had employee rewash deli slicer components. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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