| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 01/30/2024 | High Risk Food Retail | Yes | No |
| Description | Temperature |
|---|---|
| Retail open air reach in cooler (RIC) | 39 |
| Retail produce area closed salad cooler | 37 |
| Deli area Sandwich cooler | 38 |
| Deli area reach in cooler with chubs of meat | 36 |
| Deli Area walk in cooler (WIC) | 37 |
| Retail area cheese cooler | 36 |
| Retail Meat RIC | 37 |
| Dairy retail RIC | 39 |
| Produce WIC | 37 |
| Meat WIC | 36 |
| Dairy WIC | 38 |
| Description | Temperature | State Of Food |
|---|---|---|
| BBQ Bonless Wings | 144 | |
| Chicken Wings | 188 | |
| Chicken Pieces | 204 | |
| Cut Cantelope | 37 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Deli area 3 pc sink | 400 | J-512 | 72 | ||
| Deli Area Spray bottle | |||||
| Produce 3 pc sink | |||||
| Meat Dept 3 pc sink | J-512 |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 16,17,18 cooking, reheating, cooling | in | 0 | |||
| 16,17,18 16 Cooking time and temperature | in | 0 | |||
| 16,17,18 0080-04-09-.03(4)(a) Raw Animal Foods cooked to the required time and temperature | out | Chicken Wings were in the fryer cooking. Timer was completed and one chicken wing was tempted at 188 degrees by the deli employee. Employee decided to put the wings back down for an additional minute and 30 seconds. Wings were brought back up and one chicken wing was tempted by employee who stated they were done. State Inspector with calibrated thermometer (32.2 in a cup of ice water) took the temperature of multiple chicken wings- one of the wings tempted at 144 degrees near the bone. | Deli employee dropped the chicken wings back into the fryer to continued to cook. Multiple wings were tested after additional cooking, and these were tempted at 188 and above. Recommended that multiple wings in the fryer be tested from several areas and close to the bone. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 5 | 95 | 95 | |||||||||||||||||||||||||
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