Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
01/29/2024 High Risk Food Retail Yes Yes

Equipment Temperatures


Description Temperature
Deli prep table 36
Deli refrigerator 32
Walk in cooler 32

Food Temperatures


Description Temperature State Of Food
ham 40
bologna 36
milk 34
tenderloin biscuits 138

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
3-bay sink bleach

Violations


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 Sanitizer is not proper type - bleach with "Fresh Scent" (must not be scented type). 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 Deli meats not all properly date marked. Priority (P) 0
Total Score Violation Score Inspection Score Inspection %
100 8 92 92
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 0 45 100
Priority (P) 49 2 47 95
Priority Foundation (PF) 39 0 39 100