| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 12/18/2024 | High Risk Food Retail | Yes | No |
| Description | Temperature |
|---|---|
| Deli Walk-in Cooler | 36 |
| Deli Walk-in Cooler | 36 |
| Deli Walk-in Freezer | 2 |
| Bakery Walk-in Cooler | 37 |
| Bakery Walk-in Freezer | 13 |
| Meat Walk-in Cooler | 36 |
| Meat Cooler | 33-38 |
| Two-Door Seafood Freezer | -2 |
| Ice Cream Walk-in Freezer | 12 |
| Dairy Walk-in Cooler | 36 |
| Deli Meat Case | 35 |
| Murray's Cheese 3 door cooler | 35 |
| Seafood WIC | 29 |
| Description | Temperature | State Of Food |
|---|---|---|
| Atlantic salmon | 38 | |
| Milk | 38 | |
| Eggs | 41 | |
| Beef | 34 | |
| Turkey Legs | 31 | |
| Chicken | 36 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Deli Three-Compartment Sink | Kay quat | ||||
| Dishwasher | |||||
| Produce Three-Compartment Sink | Kay quat | ||||
| Meat Three-Compartment Sink | kay quat |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 14 Food contact surfaces; clean and sanitized | in | 0 | |||
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature | out | The meat saw had old food residue on top and bottom of the machine and doors. | Priority (P) | 1 | |
| 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 | The vent guards had dust buildup on it (deli walk-in cooler/freezer, bakery walk-in cooler, meat walk-in cooler). The door openings and bottom of the reach-in coolers/freezers had residue and debris on it. The retail shelves had dust on it. The sliding door tracks on the fresh seafood and fresh meat case. | Core (C) | 1 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 5 | 95 | 95 | |||||||||||||||||||||||||
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