| 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 |
|---|---|
| bakery walk in | 38 |
| deli walk in | 32 |
| deli raw walk in | 36 |
| deli cooked walk in | 36 |
| produce walk in | 32 |
| meat walk in | 34 |
| Dairy walk in | 38 |
| Description | Temperature | State Of Food |
|---|---|---|
| ribs | 187 | |
| mashed potato | 151 | |
| tomato slice | 34 | |
| sub sandwich | 36 | |
| chicken tender | 203 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| bakery | 200 | chemstar | |||
| Deli rightside | 200 | chemstar | |||
| Deli left side | 200 | chemstar | |||
| Produce | 200 | chemstar | |||
| produce veggie wash | 30 | fresh sense | |||
| seafood | 200 | chemstar | |||
| meat | 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)(b)2 Cooking, baking equipment, and microwaves cleaning frequency; at least every 24 hours | out | observed build up on bakery sheeter belt at the seam | Priority Foundation (PF) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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