| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 02/16/2024 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Back WIF | 19 |
| Deli WIC | 39 |
| Deli display cooler | 37 |
| Meat display cooler | 38 |
| Banker 1 | defrost |
| Back WIC | 38 |
| Produce display cooler | 39 |
| Cheese display cooler | 38 |
| Sausage display cooler | 38 |
| Milk WIC | 39 |
| Eggs retail cooler | 39 |
| Description | Temperature | State Of Food |
|---|---|---|
| Sliced deli | 39 | |
| Sliced onion | 51 | |
| Cut lettuce | 50 | |
| Sliced tomato | 39 | |
| Tilapia | 37 | |
| Salmon | 38 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 Compartment sink in meat department | 400 | 120 | |||
| Sanitizer bucket | 200 | 70 | |||
| 3 Compartment sink in bakery area | 200 | 107 |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 14 Food contact surfaces; clean and sanitized | in | 0 | |||
| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined | out | ** Employees in the bakery area and meat department observed testing the Quat sanitizer solution while the solution was hot at 107F/120F. Manufacturer's label stated the solution should be between 65F/75F. | Priority Foundation (PF) | 0 | |
| 16,17,18 cooking, reheating, cooling | in | 0 | |||
| 16,17,18 18 Cooling time and temperature | in | 0 | |||
| 16,17,18 0080-04-09-.03(5)(a)4(ii) Cooling must occur within four hours to 41°F or less from ambient temperature | out | ** Sliced onion and cut lettuce observed placed in the prep sandwiches cooler directly after preparation without following the cooling process. | PIC voluntarily corrected during inspection. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 9 | 91 | 91 | |||||||||||||||||||||||||
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