| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 05/12/2023 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Backroom Deli Cooler | 37F |
| Front Deli Prep Table | 35F |
| Deli Cold Case | 40F |
| Deli Boba Reach in Cooler | 37F |
| Retail Veggie Cooler | 36F |
| Retail Noodle Cooler | 36F |
| Description | Temperature | State Of Food |
|---|---|---|
| White Bean | 38F | |
| Boba - Peach | 41F |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 compartment sink (Back) | Clean Quick | ||||
| 3 compartment sink (Front) | Clean Quick |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 21,22 Date & Time for food safety | in | 0 | |||
| 21,22 21 Date Marking and Disposition | in | 0 | |||
| 21,22 0080-04-09-.03(5)(a)7 Date Marking; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, ... | out | Observed no date marking for items in front deli prep table. Products usually last 3 to 4 days. Discussed with Rose, anything that will last more than 1 day, will need to be date marked. | Priority (P) | 0 | |
| 33 Thermometers provided and accurate | in | 0 | |||
| 33 0080-04-09-.04(3)(b)2 Probe thermometer shall be readily accessible to check food temperatures | out | Observed thermometer on hand for hot food preparation. No thermometer available to check cold foods in deli/retail coolers. | Priority Foundation (PF) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 5 | 95 | 95 | |||||||||||||||||||||||||
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