| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 03/06/2024 | High Risk Food Retail | No | No |
| Description | Temperature |
|---|---|
| Produce open air cooler | 39 |
| Deli WIC | 37 |
| Deli WIF | 9 |
| Bakery WIC | 36 |
| Bakery WIF | 4 |
| Murray cheese undercounter cooler | 41 |
| Produce WIC | 43 |
| Seafood WIC | 36 |
| Seafood upright freezer | 6 |
| Meat WIC | 39 |
| Dairy WIC | 37 |
| Backstock WIF | -3 |
| Seafood retail cooler | 39 |
| Meat open air cooler | 35 |
| Raw chicken bunker | 37 |
| Description | Temperature | State Of Food |
|---|---|---|
| Rotisserie chicken 1 - in deli warmer | 155 | |
| Pasta salad | 33 | |
| Kale salad | 39 | |
| Raw shrimp 1 | 32 | |
| Raw shrimp 2 | 34 | |
| Raw shrimp 3 | 34 | |
| Raw salmon 1 | 33 | |
| Raw salmon 2 | 35 | |
| Raw steak | 38 | |
| Raw chicken wing | 37 | |
| Stuffed grape leaf | 40 | |
| Olive salad | 38 | |
| Olives with tangerines | 41 | |
| Rotisserie chicken 2 - hot box | 147 | |
| Fried chicken 1 | 143 | |
| Fried chicken 2 | 141 | |
| Ribs | 163 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Deli dishwasher | 164.0 | ||||
| Produce 3 compartment sink | 300 | Kay quat II | |||
| Seafood 3 compartment sink | 100 | Kay quat II | |||
| Murray cheese 3 compartment sink | 200 | Kay quat II |
| 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 deli slicers were in use at beginning of inspection. Employee stated slicers had been in continuous use for more than 4 hours prior to inspection and were still being used to cut meats/cheeses for customers. | Employee voluntarily stopped using slicers that had been in use for more than 4 hours and started using a slicer that had been stored clean. | Priority (P) | 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 concentration of sanitizer solution at seafood department 3 compartment sink was below minimum 150 ppm per manufacturer's instructions. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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