| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 02/23/2024 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Deli WIC - chubs | 36 |
| Deli WIC - chicken | 36 |
| Bakery WIC | 38 |
| Bakery WIF 1 | 2 |
| Bakery WIF 2 | 3 |
| Produce WIC | 39 |
| Seafood WIC | 38 |
| Meat WIC | 33 |
| Seafood WIF | 6 |
| Dairy WIC | 36 |
| Backstock WIF | -3 |
| Sandwich/Salad retail case | 41 |
| Retail freezer 1 | 9 |
| Retail freezer 2 | 2 |
| Produce bunker | 39 |
| Meat open air cooler | 37 |
| Description | Temperature | State Of Food |
|---|---|---|
| Shredded lettuce | 41 | |
| Sliced bell pepper | 38 | |
| Sliced tomato | 38 | |
| Sliced onion | 39 | |
| Sliced deli meat | 41 | |
| Sliced cheddar | 40 | |
| Corn - right before time holding | 178 | |
| Meatball platter - 10 minutes into cooling in blast chiller | 40 | |
| Vegetable soup | 153 | |
| Rotisserie chicken | 200 | |
| Raw white fish | 37 | |
| Raw salmon | 38 | |
| Raw marinated salmon | 38 | |
| Raw salmon patty | 38 | |
| Cooked shrimp | 33 | |
| Raw shrimp | 39 | |
| Raw tail on shrimp | 38 | |
| Raw beef roast | 40 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Bakery dishwasher - 1st run | 139.3 | ||||
| Seafood 3 compartment sink | 200 | ||||
| Meat 4 compartment sink | 200 | ||||
| Bakery dishwasher - 2nd run | 150.3 |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 14 Food contact surfaces; clean and sanitized | in | 0 | |||
| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions | out | Observed bakery dishwasher was unable to reach minimum 160 degrees F when temperature was taken with inspector's lollipop thermometer. | PIC voluntarily put a work order in on the dishwasher and instructed employees until the work order was completed. | Priority (P) | 0 |
| 21,22 Date & Time for food safety | in | 0 | |||
| 21,22 21 Date Marking and Disposition | in | 0 | |||
| 21,22 0080-04-09-.03(5)(a)7 Date Marking; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, ... | out | Observed at least 9 non-exempt, opened deli chubs without any form of date marking. | Priority (P) | 1 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 8 | 92 | 92 | |||||||||||||||||||||||||
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