| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 08/10/2023 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Deli WIC - RTE only | 35 |
| Deli WIC - poultry and tea | 36 |
| Bakery WIF 1 | -5 |
| Bakery WIF 2 | 4 |
| Bakery WIC | 37 |
| Produce open air cooler | 39 |
| Produce WIC | 36 |
| Seafood WIC | 38 |
| Meat WIC | 32 |
| Poultry WIC | 31 |
| Dairy WIC | 35 |
| Seafood WIC | -1 |
| Backstock WIF | -10 |
| Meat open air cooler | 39 |
| Description | Temperature | State Of Food |
|---|---|---|
| Sliced tomato | 38 | |
| Shredded lettuce | 40 | |
| Sub kit 1 | 40 | |
| Sub kit 2 | 41 | |
| Sliced cheddar | 40 | |
| Potato wedge | 200 | |
| Chicken tender | 178 | |
| Pasta salad | 56 | |
| Chili | 146 | |
| Mushroom bisque | 144 | |
| Clam chowder | 148 | |
| Lobster bisque | 145 | |
| Pineapple spear | 52 | |
| Cooked shrimp | 39 | |
| Crab cake | 38 | |
| Whole fish | 39 | |
| Prepack deli ham 1 | 52 | |
| Prepack deli ham 2 | 49 | |
| Prepack cut pepperoni 1 | 55 | |
| Prepack cut pepperoni 2 | 54 | |
| Prepack deli turkey 1 | 50 | |
| Prepack deli turkey 2 | 49 | |
| Prepack deli turkey 3 | 46 | |
| Prepack deli roast beef | 51 | |
| Salad kit 1 | 48 | |
| Salad kit 2 | 46 | |
| Salad kit 3 | 46 | |
| Smoked sausage 1 | 46 | |
| Smoked sausage 2 | 46 | |
| Flatbread 1 | 48 | |
| Flatbread 1 | 46 | |
| Flatbread 1 | 51 | |
| Prosciutto and cheese snack | 46 | |
| Pepperoni and cheese snack | 46 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Deli 3 compartment sink 1 | 300 | ||||
| Deli 3 compartment sink 2 | 200 | ||||
| Seafood 3 compartment sink | 150 | ||||
| Meat 4 compartment sink | 200 | ||||
| Meat sanitizer spray bottle | 300 |
| 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 yellow organic buildup on back of deli slicer blade, on teeth of beef meat saw, and on top and bottom housings of both the pork and beef meat saws. All items were not in use and were stored clean. | Priority Foundation (PF) | 0 | |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature | out | Observed no cleaning time records for all 4 in use deli slicers in deli department. | Priority (P) | 0 | |
| 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 multiple prepackaged deli meats, flat breads, salad kits, and smoked sausages stored above 41 degrees F when temperature was taken with inspector's probe thermometer. | PIC voluntarily discarded all products that were held above 41 degrees F. | Priority (P) | 0 |
| 47,48,49 Plumbing | in | 0 | |||
| 47,48,49 49 Sewage and waste water disposal | in | 0 | |||
| 47,48,49 0080-04-09-.05(4)(c) Sewage and waste water properly disposed through public sewer or approved septic system; including condensate drainage | out | Observed hand wash sink in produce department leaking directly onto the floor. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 13 | 87 | 87 | |||||||||||||||||||||||||
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