| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 11/27/2023 | High Risk Food Retail | Yes | No |
| Description | Temperature |
|---|---|
| WIC-Deli | 36 |
| WIC-poultry | 36 |
| WIF-bakery | -2 |
| WIC-bakery | 34 |
| Deli Case | 36 |
| condiment station | 36 |
| WIC-meat | 36 |
| Aging meat case | 38 |
| WIC-Dairy | 40 |
| Meat Prep Room | 44 |
| Seafood WIC | 36 |
| Seafood display case | 33 |
| Cheese WIC | 40 |
| Produce prep room | 44 |
| hot warmer | 195 |
| chill blaster | 34 |
| Grocery Store Freezer | -5 |
| Oven | 375 |
| Rotisserie Oven | 390 |
| Description | Temperature | State Of Food |
|---|---|---|
| salmon | 34 | |
| meat ball-deli | 36 | |
| raw chicken | 37 | |
| atlantic salmon | 38 | |
| Macroni and cheese | 143 | |
| chilen sea bass filet | 39 | |
| Mashed potatoes | 151 | |
| raw beef | 38 | |
| tomatoes | 34 | |
| strawberries | 38 | |
| milk | 36 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 compartment sink-meat | 300 | J-512 | 86 | ||
| 3 compartment-deli | J-512 | ||||
| 3 compartment-bakery | 300 | J-512 | 86 | ||
| 3 compartment-cheese | J-512 | ||||
| 3 compartment- produce | J-512 | ||||
| Dishwasher | Heat | 160 |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 0 | 100 | 100 | |||||||||||||||||||||||||
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