| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 07/17/2023 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Deli case | 31 |
| Deli retail cases | 35,35,36 |
| WIF / Deli | -02 |
| WIC / Deli | 33 |
| WIC / Produce | 38 |
| WIC / Meat | 27 |
| WIF / ICE CREAM | -01 |
| WIF/ Store | 05 |
| WIC/Dairy | 40 |
| Description | Temperature | State Of Food |
|---|---|---|
| corn | 180 | |
| mashed pot | 180 | |
| salmon | 47 | |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 bay sink /Deli | 200 | Kay | 84 | ||
| 3 bay sink /Meat | 200 | KAY | |||
| 3 bay sink /produce | 200 | kAY |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 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 | Package salmon @ 47 degrees in retail cooler | removed from retail shelf | Priority (P) | 0 |
| 51,52 Facilities | in | 0 | |||
| 51,52 52 Physical facilities installed, maintained, clean | in | 0 | |||
| 51,52 0080-04-09-.06(2)(a) Floors, walls and ceilings - Designed, constructed, and installed smooth and easily cleanable | out | WIC/Deli paint peeling on ceiling and rust build up | Core (C) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 6 | 94 | 94 | |||||||||||||||||||||||||
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