| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 10/16/2023 | High Risk Food Retail | No | No |
| Description | Temperature |
|---|---|
| Deli Blast chiller | 35 |
| Deli walk in cooler | 34 |
| Deli display cooler | 34 |
| Deli prep cooler | 39 |
| Deli 3 door freezers | 2, 2 |
| Bakery walk in freezer | 1 |
| Meat Seafood Display | 38 |
| Meat display cooler | 29 |
| Meat seafood 2 door cooler | 36 |
| Meat 3 door freezer | 3 |
| Meat cutroom | 37 |
| Meat walk in cooler | 33 |
| Produce walk in cooler | 35 |
| Walk in freezer | 3 |
| Dairy walk in cooler | 34 |
| Retail Hot hold unit | 172 |
| Pickup Cooler/Freezer | 41, 40, 41, 5, 12 |
| Retail coolers | 29, 33, 39, 38, 27, 39, 31, 50 |
| Retail freezers | 0, -1, 12, 1, 7, -4, 10, 3, 9 |
| Description | Temperature | State Of Food |
|---|---|---|
| Loaded potato salad | 36 | |
| Herb chicken breat | 35 | |
| Roasted chicken (TILT) | 122 | |
| Duroc pork chop | 31 | |
| Tenderloin steak | 33 | |
| Chicken wing | 31 | |
| Golden king crab | 39 | |
| Tilapia | 35 | |
| Sea scallop | 34 | |
| Fried chicken | 180 | |
| Cantalope | 47 | |
| Watermelon | 46 | |
| Pineapple | 50 | |
| Ground chuck | 36 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Meat cut room 3 bay sink | 0 | KayQuat II | 60 |
| 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 pink and black organic matter soiling guard of ice machine in meat prep area | Priority Foundation (PF) | 0 | |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature | out | Observed one of 3 in use slicers in the deli area had not been accounted for in the cleaning log | Priority (P) | 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 concentration of sanitized water solution in 3 bay waresink in meat cut room to have a concentration of 0ppm | 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 cut fruit in open air cooler next to entrance/exit doors to have internal temperatures above 41F | Contents of cold case discarded | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 8 | 92 | 92 | |||||||||||||||||||||||||
|
||||||||||||||||||||||||||||