| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 02/29/2024 | High Risk Food Retail | Yes | No |
| Description | Temperature |
|---|---|
| Deli chub case | 28 |
| Deli WIC | 33 |
| Bakery WIF | 5 |
| Bakery WIC | 37 |
| Produce WIC | 39 |
| Meat/Seafood WIC - in defrost | 56 |
| Meat only WIC | 37 |
| Backstock WIF | -1 |
| Dairy WIC | 38 |
| Produce Open air cooler | 41 |
| Raw meat open air cooler | 33 |
| Ice cream retail freezer | 2 |
| Description | Temperature | State Of Food |
|---|---|---|
| Deli chub 1 | 28 | |
| Deli chub 2 | 29 | |
| Rotisserie chicken - in blast chiller overnight | 36 | |
| Raw beef fajita mix | 43 | |
| Raw chicken wing | 43 | |
| Raw seasoned chicken wing | 42 | |
| Raw bacon | 41 | |
| Raw pork chop | 42 | |
| Raw ground beef (meat and seafood WIC temp check) | 39 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Deli spray bottle | 300 | SaniSave | |||
| Deli dishwasher | 178.0 |
| 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 | Observed cleaning log for slicer had no times recorded for previous day when slicers were operating. Observed employee had filled out log for day of inspection stating that only one slicer was in operation, but two slicers were in operation, so no time tracking for cleaning frequency was in place for 1 of the slicers. | Priority (P) | 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 excessive dried food and grease buildup on floor behind ovens and fryers in deli prep area. | Core (C) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 5 | 95 | 95 | |||||||||||||||||||||||||
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