Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
---|---|---|---|---|---|---|
01/08/2024 | High Risk Food Retail | No | No |
Description | Temperature |
---|---|
Bakery walk in cooler | 29 |
Bakery walk in freezers | 5, -11 |
Produce walk in coolers | 38, 32 |
Online grocery walk in cooler | 34 |
Online grocery walk in freezer | -2 |
Meat walk in freezer | -5 |
RTE walk in cooler (premade sandwiches, deli meats) | 34 |
Raw meat walk in cooler | 29 |
Shared walk in freezer | -4 |
Deli walk in freezer | -1 |
Deli walk in cooler | 35 |
Deli display cooler | 40 |
Deli hotbox (TILT) | 162 |
Dairy walk in cooler | 30 |
Retail hotbox (TILT) | 167 |
Retail coolers | 33, 40, 33, 35, 22, 34, 32, 39, 37 |
Retail freezers | 9, 4, 16, 11, 9, -7, -1, 4 |
Description | Temperature | State Of Food |
---|---|---|
Fried chicken tender | 141 | |
Deli turkey | 36 | |
Pulled pork sandwich | 140 | |
Premade roast beef sandwich | 33 |
Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
---|---|---|---|---|---|
Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
---|---|---|---|---|---|
08 Adequate handwashing sinks properly supplied and accessible | in | 0 | |||
08 0080-04-09-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times | out | Observed empty bucket resting in basin of hand sink in bakery prep area. | Priority Foundation (PF) | 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 dust build up on intake vents of walk in coolers (Produce and RTE) | Core (C) | 2 |
Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
100 | 5 | 95 | 95 | |||||||||||||||||||||||||
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