| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 10/08/2024 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| OPD Walk in Cooler | 32 |
| Pizza Grab and Go | 34 |
| Retail Grab and Go | 37 |
| Grab and Go Hot Case | 150 |
| Deli Island Reach in Cooler | 37 |
| Deli Meat Reach in Cooler | 36 |
| Deli Cheese Reach in Cooler | 37 |
| Deli Walk-in Cooler | 32 |
| Bakery Walk-in Cooler | 36 |
| Seafood Walk-in Cooler | 40 |
| Meat Staging Room | 40 |
| Meat Walk-in Cooler | 38 |
| Grocery Walk-in Cooler | 35 |
| Dairy Walk in Cooler | 34 |
| Produce Walk-in Cooler | 40 |
| Breakfast Meats/Biscuit | 36 |
| Bunker #1 | 38 |
| Cheese/Lunch Meats | 35 |
| Bunker #2 | 33 |
| Raw Meats Cooler | 33 |
| Bunker #3 | 36 |
| Salad/Produce Cooler | 40 |
| Bunker #4 | 34 |
| Seafood Display Case | 33 |
| Deli Meat Bunker | 31 |
| Produce Bunker | 39 |
| Description | Temperature | State Of Food |
|---|---|---|
| Mac and Cheese | 134 | |
| Beans | 162 | |
| Jalapeno Poopers | 133 | |
| Apple pie | 142 | |
| Buffalo Wings | 134 | |
| Rotisserie Chicken | 186 | |
| Rotisserie Chicken | 135 | |
| Ham Sandwiches | 145 | |
| Ham Chub | 36 | |
| Cheddar Cheese Block | 38 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Deli 3 Bay Sink | 200 | Kay Quat II | |||
| Bakery 3 Bay Sink | 300 | Kay Quat II | |||
| Produce 3 Bay Sink | 400 | Kay Quat II | |||
| Meat 3 Bay Sink | 300 | 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)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature | out | Observed organic residue on the deli meat slicers. Employee stated that this slicer had not been used today and was last cleaned the night before. | Slicer was broken down and recleaned, washed, and sanitized. | Priority (P) | 0 |
| 19,20 safe temperature holding | in | 0 | |||
| 19,20 19 Hot holding temperature | in | 0 | |||
| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods | out | Several items in the deli hot box were tempted below 135F with a state calibrated thermometer. See comments. | Items were voluntarily discarded. | Priority (P) | 1 |
| 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 heavy dust build up on the deli, bakery, produce, and meat walk in cooler condenser fan guards. | Core (C) | 1 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 9 | 91 | 91 | |||||||||||||||||||||||||
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