| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 08/10/2023 | Medium Risk Food Retail | No | No |
| Description | Temperature |
|---|---|
| Produce retail case | 38 |
| Retail meat case (2) | 30, 30 |
| Meat coffin case (3) | 39, 38, 34 |
| Smoked meat case | 39 |
| Smoked meat coffin case (2) | 39, 40 |
| Meat prep room | 43 |
| Meat walk in cooler | 28 |
| Grocery walk in freezer | -1 |
| Dairy walk in cooler | 31 |
| Dairy retail reachin cooler | 31 |
| Promotional cooler | 31 |
| Description | Temperature | State Of Food |
|---|---|---|
| Salsa | 41 | |
| Cut watermelon | 42 | |
| Chicken drumsticks | 34 | |
| Pork roast | 31 | |
| Ground beef | 34 | |
| Bottom round steak | 40 | |
| Pork chops | 40 | |
| Pork ribs | 37 | |
| Bacon (smoked meat case) | 35 | |
| Bacon (smoked meat coffin case) | 41 | |
| Milk | 31 | |
| Eggs | 40 | |
| Hot dogs | 40 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Meat 3 compartment sink | 200 | KayQuat | 104 |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 13 Food separated and protected | in | 0 | |||
| 13 0080-04-09-.03(3)(b)1(i)(I) Raw animal foods must be kept separate from ready to eat foods at all times | out | Eggs were observed stored over ready to eat sour cream and French onion dip on the shelves of the dairy walk in cooler. | 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(2)(b)5 Outer Openings - Protected | out | A hole was observed in the loading dock door roughly the width of two fingers. | Core (C) | 0 | |
| 44,45 Utensils and equipment | in | 0 | |||
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips | in | 0 | |||
| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. | out | No test kits to test sanitizer concentration were available at the 3 compartment sink in the meat department. | The PIC retrieved more test strips from the front office. | Priority Foundation (PF) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 10 | 90 | 90 | |||||||||||||||||||||||||
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