| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 09/22/2023 | High Risk Food Retail | No | No |
| Description | Temperature |
|---|---|
| Deli Walk-in Cooler | 34F |
| Deli Walk-in Cooler 2 | 36F |
| Bakery Walk-in Cooler | 33F |
| Meat Walk-in Cooler | 35F |
| Meat Walk-in Cooler 2 | 33F |
| Seafood Walk-in Cooler | 34F |
| Upstairs Walk-in Cooler | 38F |
| Dairy Walk-in Cooler | 36F |
| Deli Walk-in Freezer | -10F |
| Bakery Walk-in Freezer | -1F |
| Upstairs Walk-in Freezer | -5F |
| Description | Temperature | State Of Food |
|---|---|---|
| Produce Diced (Tomatoes) | 57F | |
| Cantaloupe | 31F | |
| Pico | 32F | |
| Quinoa | 32F | |
| Raw Chicken | 39F | |
| Raw Salmon | 40F | |
| Roast Turkey Chub | 39F | |
| Herb Turkey Sliced | 40F | |
| Fried Chicken | 41F | |
| Fried Chicken | 45F | |
| Fried Chicken | 57F | |
| Rotisserie Chicken | 175F | |
| Rotisserie Chicken | 169F | |
| Raw Pork Sausage | 40F | |
| Raw Ribeye Steak | 40F | |
| Raw Lamb Shank | 41F | |
| Raw Beef Ribs | 38F | |
| Raw Salmon | 40F | |
| Raw Whole Flounder | 34F | |
| Sliced Cucumbers | 42F | |
| Sonoma Chicken | 41F | |
| Rotisserie Chicken | 163F | |
| Turkey Soup | 150F | |
| Creamy Mushroom Soup | 160F |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 Compartment Sink (Meat) | 200 | J512 | |||
| 3 Compartment Sink (Produce) | J512 | ||||
| 3 Compartment Sink (Deli) | J512 | ||||
| 3 Compartment Sink (Bakery) | 200 | J512 | |||
| Commerical Dishwasher | J512 | 180F | |||
| Sanitizer Bottle (Deli) | 300 | J512 | |||
| Sanitizer Bottle (Produce) | 350 | J512 | |||
| Sanitizer Bottle (Meat) | 250 | J512 | |||
| Produce Wash | Pro Fresh |
| 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 built up cheese and (plastic from equipment) inside cheese grater in Cheese area. **Observed 2 cutting boards stored clean with encrusted food residue on them. **Observed tongs resting on oven handle in contact with oven equipment. The tong is long and rubs the oven every time its used. | Priority Foundation (PF) | 0 | |
| 40,41 Utensils | in | 0 | |||
| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled | in | 0 | |||
| 40,41 0080-04-09-.04(9)(d)1 Cleaned and sanitized utensils are handled, displayed, or dispensed to protect from contamination of food | out | Observed serving spoons stored clean in the deli with encrusted food on them. | Core (C) | 0 | |
| 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 | Observed fryer grease and old food residue underneath fryers in deli department. | Core (C) | 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 leaking at several 3 Compartment sinks in Produce, Seafood, Meat, and Deli departments. This is not allowing your waste water to drain properly. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 12 | 88 | 88 | |||||||||||||||||||||||||
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