| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 10/09/2023 | High Risk Food Retail | No | Yes |
| Description | Temperature |
|---|---|
| deli meat coolers | 35,36 |
| deli/pizza pro/ subway walk in cooler | 36 |
| deli/pizza pro/subway walk in freezer | 0 |
| deli small condiment cooler | 36 |
| pizza pro condiment cooler | 36 |
| subway coolers under prep area | 38 |
| subway prep veggie cooler | 38 |
| subway prep meat cooler | 38 |
| walk in produce cooler | 37 |
| walk in meat department cooler | 33 |
| meat department processing room | 48 |
| walk in freezer outside | 0 |
| walk in freezer in storage area | 0 |
| retail raw meat cooler | 36,36.35 |
| retail egg cooler | 37 |
| retail deli meat cooler | 37 |
| retail milk cooler | 39 |
| retail prepackaged salad mixes produce | 38 |
| retail cut fruit cooler | 37 |
| retail salad cooler at deli area | 38 |
| Description | Temperature | State Of Food |
|---|---|---|
| meatballs in warmer at subway | 139 | |
| broccoli and cheese soup | 140 | |
| chili | 141 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| deli/subway/pizza pro 3 bay sinks with drain area | 200 | sani t 10 | 88 | ||
| produce 3 bay sinks with drian area | 200 | sani t 10 | |||
| meat dept 3 bay sinks with drain area | 200 | sani t 10 | 90 |
| 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 | raw meat processing room- Slicer used for RTE food when sliced for customers when requested has old organic build up at blade/blade guard area. Employee stated has not been used today. Food contact surfaces should be cleaned at least every 24 hours. | keep slicer clean. | Priority Foundation (PF) | 3 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature | out | pizza pro pizza dough rollers & pizza pans old dry organic matter that have not been put in operation today. | food contact surfaces at ambient temperature should be cleaned at a minimum of every 4 hours. | Priority (P) | 0 |
| 51,52 Facilities | in | 0 | |||
| 51,52 52 Physical facilities installed, maintained, clean | in | 0 | |||
| 51,52 0080-04-09-.06(5)(n) Premises maintained free of unnecessary items and litter | out | Outside at dumpster/baled cardboard/outside walk in freezer- trash/litter and spillage on ground. | Keep area cleaned up of litter. | Core (C) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 6 | 94 | 94 | |||||||||||||||||||||||||
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