| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 08/17/2023 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Deli display cooler | 39 |
| Deli WIC | 38 |
| Deli WIF | 5 |
| Bakery WIC | 37 |
| Bakery WIF | 10 |
| Seafood WIC | 39 |
| Meat WIC | 39 |
| Milk WIC | 38 |
| Eggs display cooler | 37 |
| Cheese display cooler | 39 |
| Meat display cooler | 38 |
| Description | Temperature | State Of Food |
|---|---|---|
| Chicken noodle soup | 160 | |
| Chili soup | 166 | |
| Broccoli cheddar soup | 150 | |
| Chicken tender/TILT | 122 | |
| Rips/TILT | 113 | |
| Mash potato/TILT | 125 | |
| Shrimp/TILT | 118 | |
| Shredded lettuce | 41 | |
| Sliced pepper | 40 | |
| Sliced tomato | 42 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 Compartment sink in deli | 200 | 73 | |||
| 3 Compartment sink in seafood area | 200 | 77 | |||
| 3 Compartment sink in meat department | 0 | 76 | |||
| Spray bottle | 300 | 70 | |||
| Dish washer | 161.3 | ||||
| 3 Compartment sink in produce | 200 | 102 |
| 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 | ** Pink organic matter observed in the ice chute of soda fountain. | PIC voluntarily corrected during inspection. | Priority Foundation (PF) | 0 |
| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions | out | ** Quat sanitizer concentration observed at 0 ppm in meat department, utensils already soaked in sanitizer. | Priority (P) | 0 | |
| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined | out | ** Employee in produce area observed testing the quat sanitizer while the solution was hot 102F. Manufacturer recommended sanitizer solution between 65F-75F. | Priority Foundation (PF) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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