Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
01/26/2024 High Risk Food Retail Yes No

Equipment Temperatures


Description Temperature
Bakery walk in freezers 16, -6
Bakery prep table coolers 29, 31
Bakery display 39
Bakery walk in cooler 32
Deli display 26
Deli RTE Walk in cooler 28
Blast chiller 36
Deli (poultry) walk in cooler 29
Deli Autoshaam 140
Deli prep cooler 39
Deli 2 door tabletop cooler 34
Produce walk in cooler 36
Meat seafood display cooler 33
Meat seafood walk in cooler 34
Meat cutting room 52
Meat walk in cooler 34
Poultry walk in cooler 35
Shared walk in freezers -4, 3
Dairy walk in cooler 37
Retail coolers 39, 39, 38, 35, 34, 36
Retail freezers 1, 3, 7, 14, 9, 12, 0
Curbside 4/37

Food Temperatures


Description Temperature State Of Food
Sliced green peppers 34
Sliced tomatoes 39
Salmon 34
Tuna steak 34
Raw shrimp 32
Crab leg 25
New England Clam Chowder 143

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
Bakery 3 bay sink 200 Qsan 10 45
Bakery 3 bay sink #2 300 Qsan 10 44

Violations


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 red organic matter soiling numerous baking tips stored as clean PIC removed soiled baking tips Priority Foundation (PF) 0
46 Non-food contact surfaces clean in 0
46 0080-04-09-.04(6)(a)1(iii) Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. out Observed puddle of white organic matter soiling floor beneath milk crates in dairy walk in cooler Core (C) 0
Total Score Violation Score Inspection Score Inspection %
100 5 95 95
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 1 44 97
Priority (P) 49 0 49 100
Priority Foundation (PF) 39 1 38 97