Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
---|---|---|---|---|---|---|
12/28/2023 | High Risk Food Retail | Yes | Yes |
Description | Temperature |
---|---|
Deli prep cooler | 39 |
Deli display case | 40 |
Chest freezer 1 | 0 |
Chest freezer 2 | -2 |
Upright cooler - kitchen | 12 |
Retail milk cooler | 39 |
Retail cheese and meat cooler | 38 |
Retail meat freezer | 6 |
Retail ice cream freezer | 2 |
Description | Temperature | State Of Food |
---|---|---|
Cheese salad | 54 | |
Deli meat | 40 | |
Sliced onion | 41 | |
Shredded lettuce | 43 |
Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
---|---|---|---|---|---|
Sanitizer bucket | 400 |
Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
---|---|---|---|---|---|
16,17,18 cooking, reheating, cooling | in | 0 | |||
16,17,18 18 Cooling time and temperature | in | 0 | |||
16,17,18 0080-04-09-.03(5)(a)4(ii) Cooling must occur within four hours to 41°F or less from ambient temperature | out | ** Salad containers observed prepared and were taken to the retail cooler for sale. PIC in the kitchen said they put it directly in the cooler for sale if they don't have any in the retail cooler. The salad preparation temperature was 54F. Cooling process not being followed. | Priority (P) | 0 | |
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 | ** Sliced deli meat sliced on 12/19, and 12/21 observed stored in the prep cooler. Today is 12/28 (passed 7 days). | Priority (P) | 0 |
Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
100 | 9 | 91 | 91 | |||||||||||||||||||||||||
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