| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 03/04/2024 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Deli WIC | 35 |
| Bakery 2 door cooler - door was left open | 55 |
| Bakery WIF | 8 |
| Starbucks undercounter cooler 1 | 36 |
| Starbucks undercounter cooler 2 | 36 |
| Murray cheese undercounter cooler | 38 |
| Produce WIC | 33 |
| Seafood WIC | 38 |
| Seafood WIF | 2 |
| Meat WIC | 34 |
| Dairy WIC | 39 |
| Backstock WIF | -2 |
| Produce open air cooler | 40 |
| Description | Temperature | State Of Food |
|---|---|---|
| Roast beef deli chub | 39 | |
| Whipped frosting | 40 | |
| Cooked shrimp | 38 | |
| Seasoned cooked shrimp 1 | 39 | |
| Seasoned cooked shrimp 2 | 38 | |
| Salmon 1 | 38 | |
| Salmon 2 | 38 | |
| Salmon 3 | 38 | |
| Steak | 37 | |
| Chicken wing | 39 | |
| Fried chicken | 156 | |
| Rotisserie chicken | 189 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Deli dishwasher 2nd run | 155.3 | ||||
| Deli 3 compartment sink | 400 | Kay Quat II | |||
| Bakery 3 compartment sink | 200 | Kay Quat II | |||
| Murray Cheese 3 compartment sink | 200 | Kay Quat II | |||
| Starbucks 3 compartment sink | 300 | Kay Quat II | |||
| Seafood 3 compartment sink | 100 | Kay Quat II | |||
| Meat/seafood 3 compartment sink | 200 | Kay Quat II | |||
| Meat cutting room 3 compartment sink | 300 | Kay Quat II | |||
| Deli dishwasher 1st run | 149.2 |
| 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 heat sanitizing dishwasher in deli department was unable to reach minimum 160 degrees F when temperature was taken with inspector's lollipop thermometer. Dishwasher was run twice and still did not reach minimum temperature. Observed concentration of sanitizer solution in seafood department 3 compartment sink was below minimum 150 ppm per manufacturer's instructions. | Priority (P) | 0 | |
| 47,48,49 Plumbing | in | 0 | |||
| 47,48,49 49 Sewage and waste water disposal | in | 0 | |||
| 47,48,49 0080-04-09-.05(4)(c) Sewage and waste water properly disposed through public sewer or approved septic system; including condensate drainage | out | Observed water leaking from produce 3 compartment sink directly onto the floor in produce department. Observed water draining from meat 3 compartment sink missing the drain completely and draining onto the floor. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 9 | 91 | 91 | |||||||||||||||||||||||||
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