| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 08/09/2023 | Medium Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Dairy / produce walk in cooler | 38 |
| meat/deli walk in cooler | 35 |
| Grocery walk in freezer - out back | -14 |
| Meat walk in freezer - out back | -3 |
| retail meats -chicken, pork, beef | 33, 30, 30 |
| retail frozen food freezers | -5, -1, -5, -6, -1 |
| meat chest freezer | -7 |
| 2 door retail seafood freezer | -6 |
| retail produce cooler | 33, 38 |
| retail dairy coolers | 34, 36, 34 |
| Retail deli/chicken warmer | not on |
| Description | Temperature | State Of Food |
|---|---|---|
| rotisserie chicken leg quarters | 275 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Meat dept 3 compartment ware washer | 200 | Kay quat | 103 | ||
| Deli/ produce 3 compartment ware washer | 200 | Kay quat |
| 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(2)(b)5 Outer Openings - Protected | out | Back room double doors have a gap between doors at the middle for easy access for pest entry. | needs to have weather stripping. | Core (C) | 2 |
| 46 Non-food contact surfaces clean | in | 0 | |||
| 46 0080-04-09-.04(6)(a)1(iii) Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. | out | meat dept walk in cooler and dairy/ Produce walk in coolers vent guards and ceiling have dust build up. | Core (C) | 1 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 5 | 95 | 95 | |||||||||||||||||||||||||
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