| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 12/13/2023 | High Risk Food Retail | Yes | No |
| Description | Temperature |
|---|---|
| deli case | 37 |
| blast chiller | 34,40 |
| WIC-Deli | 36 |
| Oven | 350 |
| Buffet Warmer | 225 |
| standing warmer | 158 |
| Freezer-deli | 16 |
| Bakery WIC | 13 |
| Bakery WIF | 32 |
| Bakery retail freezer | -5 |
| open retail bakery case | 39 |
| seafood display case | 36 |
| seafood-WIC | 22 |
| Seafood WIF | -2 |
| meat prep room | 41 |
| meat WIC | 38 |
| dairy WIC | 37 |
| produce prep room | 45 |
| produce WIC | 39 |
| grocer store freezer | -3 |
| retail freezer ice cream | -5 |
| frozen vegetables | 5 |
| Description | Temperature | State Of Food |
|---|---|---|
| macroni cheese | 160 | |
| raw whole chicken | 34 | |
| bone in fried chicken | 196 | |
| fried chicken wings | 180 | |
| baked chicken | 199 | |
| brats | 35 | |
| white shrimp | 35 | |
| catfish filets | 31 | |
| porter house steak | 36 | |
| strip steak | 36 | |
| milk | 36 | |
| eggs | 40 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 compartment sink-deli | sani save no rinse sanitizer | ||||
| 3 compartment-bakery | sani save no rinse sanitizer | ||||
| 3 compartment sink-produce | sani save no rinse sanitizer | ||||
| 3 compartment-meat | sani save no rinse sanitizer | ||||
| 3 compartment-seafood | sani save no rinse sanitizer | ||||
| Dishwasher |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 19,20 safe temperature holding | in | 0 | |||
| 19,20 20 Cold holding temperature | in | 0 | |||
| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods | out | savory signature chicken salad 62F, chicken bacon Caesar wrap 60F, deviled egg salad sandwich 47F | Lead Carla in deli/bakery removed items from sales floor for discard. | Priority (P) | 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 | vent guards in the dairy walk in cooler need cleaning dust build up observed. Retail coolers with potatoes and mac n cheese shelves had build up and spillage. | Core (C) | 4 | |
| 51,52 Facilities | in | 0 | |||
| 51,52 52 Physical facilities installed, maintained, clean | in | 0 | |||
| 51,52 0080-04-09-.06(2)(a) Floors, walls and ceilings - Designed, constructed, and installed smooth and easily cleanable | out | holes in walls in back storage area near the grocery freezer. | Core (C) | 0 | |
| 51,52 0080-04-09-.06(5)(a) Maintained in good repair | out | Retail deli cooler was not keeping food in proper temperature. | PIC place the cooler on Maintenace hub for repair. All food in cooler was removed from sales floor and discarded once scanned. | Core (C) | 4 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 7 | 93 | 93 | |||||||||||||||||||||||||
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