| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 07/24/2023 | High Risk Food Retail | Yes | No |
| Description | Temperature |
|---|---|
| Deli-WIC | 38 |
| Deli WIF | 3 |
| Deli cases | 38,40,36 |
| chill blast | 40 |
| Bakery WIC | 41 |
| Bakery WIF | -13 |
| Bakery Display case | 41 |
| cheese cooler | 41,33 |
| Meat WIC | 38, 36 |
| Meat display case | 40 |
| meat prep room | 48 |
| seafood case | 41, 36 |
| seafood freezer | -9, -5 |
| seafood WIC | 38 |
| Dairy WIC | 35 |
| Grocer freezer walk in | -1 |
| Starbuck sandwich cooler | 36 |
| Starbuck milk cooler | 36, 34 |
| Pick up WIC | 30 |
| Pick up WIF | -1 |
| Pick up warmer | 162 |
| Deli warmer | 277 |
| chicken WIC-Deli | 38 |
| tall warmer-deli | 180 |
| egg cooler | 39 |
| Description | Temperature | State Of Food |
|---|---|---|
| milk | 34 | |
| fried bone in chicken | 156 | |
| fried chicken wings | 169 | |
| baked chicken | 150 | |
| shrimp | 38 | |
| steak | 36 | |
| chicken | 40 | |
| catfish | 38 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| produce 3 compartment | kay quat | ||||
| deli | kay quat | ||||
| bakery | kay quat | ||||
| starbuck's | 300 | kay quat | |||
| meat | kay quat | ||||
| seafood | kay quat | ||||
| cheese | kay quat | ||||
| dishwasher | hot temp sanitizer |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 35,36 Pests & contamination | in | 0 | |||
| 35,36 35 Insects, rodents, and animals not present | in | 0 | |||
| 35,36 0080-04-09-.06(5)(k) Controlling Pests including evidence of pests and eliminating their presence. | out | excessive flies in deli and bakery department | Priority Foundation (PF) | 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(5)(a)4 Warewashing equipment shall be cleaned before use, to prevent recontamination, and at least every 24 hours if used. | out | sprayer at the chicken prep area had build up present | Core (C) | 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 | ceiling tiles missing in the front of the store near the front customer service area, ceiling tile missing in back storage room area | Core (C) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 8 | 92 | 92 | |||||||||||||||||||||||||
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