| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 08/07/2023 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Makeshift @ cooking | 37.9 |
| Deli meat display Case @ food service | 42.3 |
| Deli Salad display case @ food service | 41.8 |
| Walk in Freezer @ food service | 12.8 |
| Walk in Produce Cold holding unit | 39.5 |
| Walk in TCS Frozen Freezer | -13.7 |
| Walk in Meat Freezer | -9.8 |
| Walk in Meat Cold holding unit | 36.5 |
| Standing Seafood Cold holding unit | 40.9 |
| Standing Seafood Freezer | 14.8 |
| Description | Temperature | State Of Food |
|---|---|---|
| Rice @ cooking | 202 | |
| Roast beef deli meat @ deli case | 42.3 | |
| Turkey beef deli meat @ deli case | 41.2 | |
| potato salad @ deli case | 40 | |
| chicken salad @ deli case | 40 | |
| smoked chicken salad @ preparation | 39 | |
| sliced bell peppers @ sandwiches preparation | 42 | |
| chopped lettuce @ sandwiches preparation | 41 | |
| Collard Greens @ cooking | 198 | |
| noodles @ makeshift food preparation | 39 | |
| egg salad sandwiches @ cold holding under counters | 38 | |
| pasta salad @ walk in Cold holding unit food service | 42 | |
| cantaloupe @ produce | 42 | |
| honey dew melon @ produce | 41 | |
| dumplings @ makeshift | 40 | |
| chicken salad @ preparation (ambient temp. ingredients) | 46 | |
| whole chicken @ cooking | 176 | |
| raw chicken @ cold holding walk in | 40 | |
| baked chicken @ cold holding walk in | 39 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Automatic Dish Machine | 152 | ||||
| Three compartment sink -meat department | 200 | Kay Quat | |||
| Three compartment sink -seafood department | 200 | Kay Quat | |||
| Three compartment sink -produce department (not set up) | Kay Quat |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 28,29 Safe Food & Water | in | 0 | |||
| 28,29 29 Compliance with Variance, Specialized Processes, and HACCP | in | 0 | |||
| 28,29 0080-04-09-.08(1)(c) Following Variance documentation; HACCP plan | out | Sushi pH was tested 4.21; second attempt 4.13; Facility voluntary discard in accordance with their HACCP. Re-cooked rice and pH was observed to be at 3.79. | Priority Foundation (PF) | 1 | |
| 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 | The stand mixer in the bakery department had excessive amount of dried food residues and gear house grease on the underside and where the attachment hooks into the unit. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 9 | 91 | 91 | |||||||||||||||||||||||||
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