| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 08/01/2023 | High Risk Food Retail | No | Yes |
| Description | Temperature |
|---|---|
| Deli WIC | 36 |
| Bakery 2 door cooler | 34 |
| Bakery WIF | 2 |
| Starbucks undercounter cooler | 36 |
| Starbucks retail cooler | 39 |
| Murray cheese undercounter cooler | 35 |
| Produce WIC | 37 |
| Seafood WIC | 37 |
| Seafood WIF | -1 |
| Meat WIC | 32 |
| Backstock WIC | 37 |
| Dairy WIC | 35 |
| Backstock WIF | -4 |
| Produce open air cooler | 41 |
| Description | Temperature | State Of Food |
|---|---|---|
| Rotisserie chicken | 168 | |
| 8 piece grilled chicken | 171 | |
| 8 piece fried chicken | 178 | |
| Olive and feta mix | 41 | |
| Mozzarella salad | 40 | |
| Olives | 41 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Deli 3 compartment sink | 300 | ||||
| Bakery 3 compartment sink | 150 | ||||
| Starbucks 3 compartment sink | 300 | ||||
| Seafood 3 compartment sink | 150 | ||||
| Meat 3 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 more than 4 days with missing time logs for deli slicer cleaning frequency with some days only showing cleaning at 9 am and no other cleaning done for the rest of the work day. Deli employee stated the deli slicers were being used all day (not closed) | Priority (P) | 0 | |
| 35,36 Pests & contamination | in | 0 | |||
| 35,36 35 Insects, rodents, and animals not present | in | 0 | |||
| 35,36 0080-04-09-.06(5)(l) Dead or trapped birds, insects, rodents, and other pests removed | out | Observed over a dozen dead cockroaches in sticky traps in back storage area. | Core (C) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 8 | 92 | 92 | |||||||||||||||||||||||||
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