| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 10/24/2023 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Deli/meat walk in cooler | 36 |
| Bakery walk in cooler | 30 |
| Bakery walk in freezer | -12 |
| Produce walk in cooler | 35 |
| Dairy/egg walk in cooler | 32 |
| Retail walk in cooler | 32 |
| Cafe walk in cooler | 28 |
| Retail walk in freezer 1 | -29 |
| Retail walk in freezer 2 | -20 |
| Meat bunker cooler | 41 |
| Retail open air cooler 1 | 41 |
| Retail open air cooler 2 - Mac and Cheese | 43 |
| Meat bunker freezer | -12 |
| Seafood cooler | 41 |
| Description | Temperature | State Of Food |
|---|---|---|
| Chicken pot pie - prep | 35 | |
| Taco chicken mix | 39 | |
| Roasted leg - prior to cooling | 140 | |
| Ribs | 158 | |
| Shrimp | 54 | |
| Raw pork | 38 | |
| Rotisserie Chicken | 167 | |
| Chicken wings | 157 | |
| Raw chicken | 40 | |
| Sliced roast beef | 38 | |
| Pickled onions | 37 | |
| Pizza | 193 | |
| Berry mix | 38 | |
| Hot dog | 180 | |
| Hot dog water | 178 | |
| Mac and cheese 1 | 48 | |
| Mac and cheese 2 | 49 | |
| Mac and cheese 3 | 49 | |
| Pot pie - retail cooler | 38 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Deli sanitizer bucket | 100 | Kay Quat II | |||
| Deli 3 compartment sink | 200 | Kay Quat II | |||
| Bakery Dishwasher | 160.2 | ||||
| Bakery 3 compartment sink | 200 | Kay Quat II | |||
| Cafe Dishwasher | 161.5 | ||||
| Meat 3 compartment sink | 200 | Kay Quat II | |||
| Raw chicken prep room 3 compartment sink | 0 | Kay Quat II | |||
| Cafe 3 compartment | 200 | Kay Quat II |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 14 Food contact surfaces; clean and sanitized | in | 0 | |||
| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions | out | Observed sanitizer concentration of quaternary ammonia solution in chicken prep room sink and deli sanitizer bucket to be below minimum 150 ppm. | Priority (P) | 0 | |
| 19,20 safe temperature holding | in | 0 | |||
| 19,20 20 Cold holding temperature | in | 0 | |||
| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods | out | Observed bus tub sized container of shrimp sitting in prep sink, not being worked on, in deli prep area held above 41 degrees F. Observed multiple containers of mac and cheese in retail cooler held above 41 degrees F. All temperatures were taken with inspector's probe thermometer. | Mac and cheese was prepared less than one hour prior to inspection. Employee voluntarily moved the mac and cheese to a walk in cooler to bring temperature below 41 degrees F. Shrimp was voluntarily discarded because time prepared was not able to be determined. | Priority (P) | 1 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 8 | 92 | 92 | |||||||||||||||||||||||||
|
||||||||||||||||||||||||||||