| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 12/21/2023 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Deli Meat & Cheese Case | 38F |
| Deli Walk in Cooler | 40F |
| Dairy Walk in Cooler | 42F |
| Meat Walk in Cooler | 32F |
| 97 Cooler | 35F |
| Produce Walk in Cooler | 38F |
| Bakery Walk in Cooler | 36F |
| Retail Bagged Salad Cooler | 37F |
| Retail Beef Cooler | 30F |
| Retail Pork Cooler | 31F |
| Retail Chicken Cooler | 32F |
| Retail Lunch Meat Cooler | 34f |
| Retail Dairy | 34F |
| Deli Island Cooler | 30F |
| Description | Temperature | State Of Food |
|---|---|---|
| Rotisserie Chicken | 180F | |
| General Tsao Chicken | 139F | |
| Hot Wings (Bone-In) | 149F | |
| Deli Turkey | 34F | |
| Bagged Shredded Lettuce | 42F | |
| Hamburger - Raw | 40F | |
| Whole Chicken - Raw | 40F | |
| Queso | 42F |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Deli 3 compartment sink | 200 | Kay Quat II | |||
| Bakery 3 compartment sink | 200 | Kay Quat II |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 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)8 Date Marking; Discard food after 7 days at 41F | out | Observed 2 deli meat chubs, in deli meat & cheese case with expired date marking. 1 Honey Turkey chub with an expiration date of 12/20/23, 1 deli ham chub with an expiration date of 12/20/23. Today's inspection date is 12/21/23. | Deli meat chubs were voluntarily discarded during inspection. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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