| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 03/24/2023 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Deli Display Case | 37.8 |
| Deli Walk in cold holding unit | 37.3 |
| Meat Walk in cold holding unit | 36.4 |
| Dairy Walk in cold holding unit | 38.2 |
| Walk in Freezer @ back TCS Foods | 5.6 |
| Walk in Freezer @ back Ice Cream | 2.3 |
| Description | Temperature | State Of Food |
|---|---|---|
| Whole Chicken @ cooking | 190.7 | |
| Cooled Whole Chicken @ walk in deli cold holding unit | 40.3 | |
| Cooled Fried Chicken @ walk in deli cold holding unit | 40.1 | |
| deli meat turkey @ deli meat case | 40.3 | |
| deli meat ham @ deli meat case | 39.8 | |
| deli meat bologna @ deli meat case | 39.8 | |
| raw beef @ meat display case | 41.4 | |
| prepackage crabs @ seafood display case | 33.2 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Three compartment sink @ deli/food service | 200 | J512 | 65.1 | ||
| Three compartment sink @ meat service | 200 | J512 | 67.2 |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 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 | Food items observed to not being maintained at 41F or below. Plant based sausage, plant based deli slices, plant based hot dogs and kimchi were observed to be have internal temperature of 44.6 degree F to 50.3 degree F. These items were observed to be lo | Person in charge voluntary discarded all the foods referenced above in the trash at the time of inspection. | 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(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable | out | The cutting boards in food service preparation were observed to be heavy scored. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 6 | 94 | 94 | |||||||||||||||||||||||||
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