| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 08/31/2023 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Deli Walk-in Cooler | 36F |
| Delil Walk-in Freezer | 28F |
| Blast Chiller | 36F |
| Bakery Walk-in Cooler | 29F |
| Bakery Walk-in Freezer | 29F |
| Dairy Walk-in Cooler | 24F |
| Meat Walk-in Cooler | 36F |
| Seafood Walk-in Cooler | 33F |
| Produce Walk-in Cooler | 41F |
| Produce Prep Room | 44F |
| Retail Coolers | 32 to 34F |
| Retail Freezers | -18 to -2F |
| Seafood Display Case | 36F |
| Meat Display Case | 33F |
| Deli Meat Case | 31F |
| Deli Prep Drawers | 35F |
| Kitchen Warmer | 175F |
| Kitchen Warmer 2 | 143F |
| Description | Temperature | State Of Food |
|---|---|---|
| Fresh Dill | 38F | |
| Romaine Lettuce | 42F | |
| Grilled Green Beans | 40F | |
| Turkey Burger | 37F | |
| Potato Salad | 38F | |
| Red Peppers (prep drawer) | 36F | |
| Olives | 38F | |
| Onions | 40F | |
| Pepperoni Toppings | 39F | |
| American Cheese | 40F | |
| Chicken Spaghetti (Warmer) | 145F | |
| Spaghetti (Warmer) | 136F | |
| Pulled Pork (Warmer) | 136F | |
| Cooked Rice (not held for 24 hours) | 145F | |
| Classic Noodle salad | 38F | |
| BBQ | 38F | |
| Raw Whole Snapper | 32F | |
| Raw Pork Tenderloin | 42F | |
| Raw Chicken Breast | 38F |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 Compartment Sink (Deli) | Diversey J-512 | ||||
| 3 Compartment Sink (Bakery) | Diversey J-512 | ||||
| 3 Compartment Sink (Meat) | Diversey J-512 | ||||
| 3 Compartment Sink (Produce) | Diversey J-512 | ||||
| Sanitizer Bottle (Deli) | 200 | Diversey J-512 | 65F | ||
| Sanitizer Bottle (Meat) | 250 | Diversey J-512 | 75F |
| 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 | Observed deli slicer with encrusted cheese set up on blade, near where you place it on the slicer. **Observed vegetable slicer inside the Produce department with dried vegetable residue on the chute leading to slicer. | Priority Foundation (PF) | 0 | |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature | out | Observed no slicer cleaning log to track cleaning times. | Discussed using a dry erase marker to document these times when they need to be broken down. | Priority (P) | 0 |
| 35,36 Pests & contamination | in | 0 | |||
| 35,36 36 Contamination prevented during food preparation, storage or display | in | 0 | |||
| 35,36 0080-04-09-.03(3)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods | out | Observed no lids to keep pizza prep station and toppings from contamination. | Priority (P) | 0 | |
| 47,48,49 Plumbing | in | 0 | |||
| 47,48,49 49 Sewage and waste water disposal | in | 0 | |||
| 47,48,49 0080-04-09-.05(4)(c) Sewage and waste water properly disposed through public sewer or approved septic system; including condensate drainage | out | Observed several 3 Compartment sinks inside Produce, Dish room, and in Kitchen to have leaks at stoppers not allowing waste water to drain properly. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 13 | 87 | 87 | |||||||||||||||||||||||||
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