| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 10/30/2023 | High Risk Food Retail | No | Yes |
| Description | Temperature |
|---|---|
| Bakery Walk-in Cooler | 32F |
| Bakery Walk-in Freezer | -10F |
| Produce Walk-in Cooler | 37F |
| Seafood Walk-in Cooler | 31F |
| Meat Walk-in Cooler 1 and 2 | 29F |
| Blast Chiller (Deli) | 39F |
| Store Walk-in Freezer | -1F |
| Store Walk-in Cooler | 35F |
| Dairy Walk-in Cooler | 36F |
| Store Walk-in Freezer | 6F |
| Deli meat prep cooler | 39F |
| Deli Display Case | 26F |
| Retail Coolers | 34 to 36F |
| Retail Freezers | -15 to 6F |
| Deli Walk-in Cooler | 32F |
| Walk-in Chicken Cooler | 31F |
| Description | Temperature | State Of Food |
|---|---|---|
| Tomatoes | 41F | |
| Black Olives | 42F | |
| Banana Peppers | 42F | |
| Fried Chicken strips | 146F | |
| Chili Soup | 181F | |
| Mushroom Soup | 161F | |
| Vingerette Salad | 55F | |
| Fried Chicken (Blast Chiller) | 39 to 42F | |
| Sliced Watermelon's | 43 to 45F | |
| Raw Shrimp | 40F | |
| Raw Lobster Tail | 38F | |
| Raw Salmon | 31F | |
| Raw Cod | 37F |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 Compartment Sink (Deli) | 200 | Q-San 10 | |||
| 3 Compartment Sink (Bakery) | 200 | Q-San 10 | |||
| 3 Compartment Sink (Produce) | 200 | Q-San 10 | |||
| 3 Compartment Sink (Meat) | 250 | Q-San 10 | 75F | ||
| Sanitizer Spray Bottle (Deli) | 200 | Q-San 10 | |||
| Sanitizer Spray Bottle (Bakery) | 150 | Q-San 10 | |||
| Sanitizer Spray Bottle (Produce) | 150F | Q-San 10 | |||
| Commerical Dishwasher | 167F |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 01 PIC present, Knowledgeable, Duties | in | 0 | |||
| 01 0080-04-09-.02(1)(b) Demonstration of knowledge | out | Observed PICs in both Deli and Bakery when testing sanitizer; they only placed test strips into basin for 3 to 4 seconds. The proper testing time is 10 seconds. | Inspector advised PICs to read there test strips before they use them to get into practice of checking them every time. | Priority Foundation (PF) | 0 |
| 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 chubs of Low Sodium Ham, Mesquite Turkey, and Oven Roasted Turkey to be missing there date dot sticker to trace when these meats were first open and when they need to be discarded. | Priority (P) | 0 | |
| 44,45 Utensils and equipment | in | 0 | |||
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used | in | 0 | |||
| 44,45 0080-04-09-.04(2)(b)6 Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance | out | Observed slight ice build up inside the deli and bakery freezers but observed heavy ice build up in the back of the Grocery Freezer. (See pics) | Core (C) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 11 | 89 | 89 | |||||||||||||||||||||||||
|
||||||||||||||||||||||||||||