| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 11/27/2023 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Deli Meat & Cheese Cooler | 34F |
| Deli Walk in Cooler | 36F |
| Bakery Walk in Cooler | 33F |
| Seafood Case | 21F |
| Walk in Meat Cooler | |
| Produce Walk in Cooler | 43F |
| Retail Bagged Cooler | 43F |
| Retail Grab and Go | 39F |
| Retail Meat | 28F |
| Description | Temperature | State Of Food |
|---|---|---|
| Smokehouse Ham | 31F | |
| Cod Fillets (Raw) | 33F | |
| Stew Meat | 33F | |
| Hamburger | 42F | |
| Pork | 38F | |
| Chicken Breasts | 193F | |
| Mashed Potatoes | 180F | |
| Mac n Cheese | 191F | |
| Corn | 204F | |
| Corn Dog | 138F |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Deli 3 compartment sink | 200 | Kay Quat II | |||
| Bakery 3 compartment sink | 200 | Kay Quat II | |||
| Meat 3 compartment sink | 200 | Kay Quat II |
| 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 produce cutting board, used to cut vegetables, heavily soiled in scores on both sides. | Priority Foundation (PF) | 1 | |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature | out | Per discussion with deli employee, slicers are being wiped down every 2 hours. Slicers, being used in ambient temperature, need to be taken apart, washed, rinsed, sanitized, every 4 hours from first use. | Priority (P) | 0 | |
| 33 Thermometers provided and accurate | in | 0 | |||
| 33 0080-04-09-.04(2)(d)9 Temperature Measuring Devices shall be located in hot and cold holding units; easily readable | out | Observed no working thermometer for meat department walk in cooler. Stew Meat was 33F. | Priority Foundation (PF) | 1 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 5 | 95 | 95 | |||||||||||||||||||||||||
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