| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 11/01/2023 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| bakery walkin cooler | 34 |
| bakery walkin freezer | -4 |
| produce walkin cooler | 34 |
| online walkin cooler | 34 |
| online walkin freezer | 0 |
| grocery walkin freezer | 0 |
| meat walkin cooler | 32 |
| meat walkin freezer | -1 |
| deli walkin cooler | 39 |
| deli walkin freezer | -3 |
| dairy walkin cooler | 35 |
| Description | Temperature | State Of Food |
|---|---|---|
| chicken wings | 197 | |
| chicken wings | 168 | |
| bone in breast | 138 | |
| mac & cheese | 199 | |
| boneless bbq wings | 206 | |
| popcorn chicken | 136 | |
| chub ham | 34 | |
| rotisserie chicken | 41 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| ware wash sink bakery | Kay Quat 2 | ||||
| ware wash sink produce | Kay Quat 2 | ||||
| ware wash sink meat dept. | Kay Quat 2 | ||||
| ware wash sink deli | 200 | Kay Quat 2 | 85 |
| 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 | Auto dish machine in bakery did not reach an internal temperature of 160 F. Auto dish machine reached internal temperature of 153.5 F with TDA digital thermometer. Manager placed a work order on machine and bakery employees were told to sanitize utensils using quaternary sanitizer at ware wash sink. | Priority (P) | 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 | Opened chubs of ham, turkey, and bologna were observed to be date marked with 8 days. Examples include open date of 10/29/23 to 11/05/23 pull date and 10/31/23 open date to 11/07/23 pull date. 19 open chubs in total. Open chubs of deli meats must be date marked and held for no longer than 7 days with the first day counting as day 1. | Employee correctly back dated the open chubs to reflect 7 days during inspection. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 8 | 92 | 92 | |||||||||||||||||||||||||
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