| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 08/21/2023 | High Risk Food Retail | No | Yes |
| Description | Temperature |
|---|---|
| Bakery WIF | 3 |
| Deli prep cooler | 37 |
| Meat and Deli WIC | 31 |
| Backstock WIF | 4 |
| Produce WIC | 37 |
| Dairy WIC | 38 |
| Retail bunker freezer | 2 |
| Produce open air cooler | 38 |
| Meat display case | 34 |
| Meal kit bunker cooler | 36 |
| Cheese open air cooler | 38 |
| Description | Temperature | State Of Food |
|---|---|---|
| Sweet potato chunk | 56 | |
| Raw bacon | 40 | |
| Raw pork tenderloin | 39 | |
| Raw pork chop | 40 | |
| Raw marinated chicken | 38 | |
| Raw chicken wing | 37 | |
| Salmon filet | 37 | |
| Salmon kebab | 39 | |
| Rotisserie chicken 1 | 148 | |
| BBQ chicken | 134 | |
| Mashed potato 1 | 118 | |
| Mashed potato 2 | 119 | |
| Buttered corn 1 | 121 | |
| Mac n cheese 1 | 123 | |
| Buttered corn 2 | 149 | |
| Mac n cheese 2 | 147 | |
| Rotisserie chicken 2 | 168 | |
| Noodle and chicken meal kit | 41 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Dishwasher | 166.7 | ||||
| Sanitizer bucket | 300 | Block sanitizer | |||
| Deli 3 compartment sink | 400 | Block sanitizer |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 19,20 safe temperature holding | in | 0 | |||
| 19,20 19 Hot holding temperature | in | 0 | |||
| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods | out | Observed multiple deli sides in retail hot case held below 135 degrees F when temperature was taken with inspector's probe thermometer. | All products were put on in the retail hot case less than an hour prior to taking the temperature. PIC voluntarily removed the sides from the floor and employee voluntarily reheated sides bring temperature up. | Priority (P) | 0 |
| 40,41 Utensils | in | 0 | |||
| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled | in | 0 | |||
| 40,41 0080-04-09-.04(9)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining | out | Observed multiple plastic food storage containers in meat cutting room to be stored wet nested. | Core (C) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 6 | 94 | 94 | |||||||||||||||||||||||||
|
||||||||||||||||||||||||||||