| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 12/28/2023 | High Risk Food Retail | No | No |
| Description | Temperature |
|---|---|
| Deli WIC | 34 |
| Chicken and tea WIC | 35 |
| Deli/Bakery WIF | -2 |
| Bread WIC | 35 |
| Cake under counter cooler | 36 |
| Bakery WIF | 2 |
| Pizza dough cooler | 41 |
| Deli open air cooler | 38 |
| Cut produce WIC | 32 |
| Produce backstock WIC | 30 |
| Seafood WIC | 35 |
| Red meat WIC | 32 |
| Chicken and RTE WIC | 33 |
| Seafood WIF | 3 |
| Dairy WIC | 34 |
| Backstock WIF | -11 |
| Description | Temperature | State Of Food |
|---|---|---|
| Sliced tomato | 39 | |
| Sliced onion | 39 | |
| Sliced jalapenos | 39 | |
| Sliced deli meat (Sub kit) 1 | 40 | |
| Sub Kit 2 | 38 | |
| Sliced cheese | 33 | |
| Fried chicken | 178 | |
| Deli sandwich - in blast chiller for 15 min | 47 | |
| Shredded cheese - pizza dough case | 43 | |
| Chicken noodle soup | 141 | |
| Chili | 148 | |
| Mushroom bisque | 163 | |
| Vegetable soup | 146 | |
| Salmon filet | 36 | |
| Stuffed salmon filet | 35 | |
| Raw shrimp | 36 | |
| Cooked shrimp | 37 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Deli 3 compartment sink | 200 | ||||
| Bakery 3 compartment sink 1 | 200 | ||||
| Bakery 3 compartment sink 2 | 200 | ||||
| Bakery Dishwasher | 165 | ||||
| Produce 3 compartment sink | 200 | ||||
| Seafood 3 compartment sink | 200 | ||||
| Meat 4 compartment sink | 200 |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 09,10,11,12 Approved Source | in | 0 | |||
| 09,10,11,12 12 Shellstock tags, parasite destruction | in | 0 | |||
| 09,10,11,12 0080-04-09-.03(2)(c) Shell stock: original container, maintaining identification, date last sold or served recorded, and retained | out | Observed multiple shell stock tags missing an "OUT" date or date of last sale in Seafood department. | Priority Foundation (PF) | 0 | |
| 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 multiple black, plastic food containers on clean dish rack with visible buildup on the inside in deli area. Observed both raw meat cutting saw blades, stored clean, with yellow build in meat cutting room. | Priority Foundation (PF) | 0 | |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature | out | Observed all 3 deli slicers in use at ambient temperature without a time written or other method to ensure the slicers were cleaned every 4 hours. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 9 | 91 | 91 | |||||||||||||||||||||||||
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