| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 01/10/2024 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Retail self-serve reach in cooler. Meat Department. | 35 |
| Full service case Seafood Department. | 32 |
| Walk in cooler, BOH Deli Bakery. | 31.5 |
| Upright reach in cooler BOH Deli Bakery. | 39 |
| Upright reach in freezer BOH Deli Bakery. | 10 |
| Walk in freezer Deli Bakery. | - 4 |
| Full service cheese case FOH Deli Bakery. | 33 |
| Self serve pre-packaged retail case sliced cheeses and sandwich meats | 34 |
| Dairy Cooler | 33 |
| Description | Temperature | State Of Food |
|---|---|---|
| Crab Salad, Seafood Department. | 32 | |
| Cajun Neptune Salad, Seafood Department. | 34 | |
| Stuffed Scallops, Seafood Department. | 33 | |
| Chicken Salad, Seafood Department. | 35 | |
| Antipasta, Deli Bakery. Walk in Cooler. | 32 | |
| Rotisserie Chicken, Deli Bakery. Walk in Cooler. | 35 | |
| Rotisserie Chicken, Deli Bakery. | 173 | |
| Chicken Tenders, Upright Reach in Cooler. BOH | 40 | |
| Pulled Chicken, Upright Reach in Cooler. BOH | 39 | |
| Hash Brown Casserole, Hot Bar. | 150 | |
| Scrambled Eggs, Hot Bar. | 140 | |
| Pasta Salad, Deli Bakery, Full Service Case. | 40 | |
| Chicken Salad, Deli Bakery, Full Service Case. |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Mechanical Ware Wash | NA | NA | 181 Degrees | ||
| seafood 3 bay | 200 | Q San 10 | NA | ||
| deli 3 bay | 200 | Q San 10 | NA | ||
| produce 3 bay | 200 | Q San 10 | NA | ||
| meat 3 bay | 200 | Q San 10 | NA | ||
| Strabucks | 200 | Q San 10 | NA |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 14 Food contact surfaces; clean and sanitized | in | Observed food build on the mixer head in deli/bakery. | Informed PIC | 0 | |
| 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 | Sushi prep cold holding: Crab Sticks temped at 48 degrees and Spicy Crab Salad temped at 50 degrees. | Notified PIC and items were discarded. Work order placed during inspection for refrigerated prep unit. | Priority (P) | 1 |
| 40,41 Utensils | in | 0 | |||
| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled | in | 0 | |||
| 40,41 0080-04-09-.04(9)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining | out | Observed metal food service pans in Sushi department stored without air drying after sanitizing. | Informed PIC | Core (C) | 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 | Observed soil build up on the upper spray arm in the mechanical ware-wash machine. | Notified PIC. | Core (C) | 0 |
| 51,52 Facilities | in | 0 | |||
| 51,52 52 Physical facilities installed, maintained, clean | in | 0 | |||
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary | out | Observed heavy soil buildup on floor and in drain located behind the water heater in deli bakery. | Informed PIC | Core (C) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 9 | 91 | 91 | |||||||||||||||||||||||||
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