| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 03/11/2024 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Deli WIC - raw chicken | 38 |
| Deli WIC - RTE only | 39 |
| Bakery WIF 1 | 6 |
| Bakery WIF 2 | 11 |
| Bakery WIC | 38 |
| Produce WIC | 38 |
| Seafood WIC | 36 |
| Meat WIC | 35 |
| Chicken WIC | 35 |
| Seafood WIF | 9 |
| Backstock WIF | 2 |
| Dairy WIC | 37 |
| Produce open air cooler | 41 |
| Retail display front bunker | 40 |
| Instacart cooler | 40 |
| Instacart freezer | 6 |
| Description | Temperature | State Of Food |
|---|---|---|
| Sliced tomatoes | 41 | |
| Sliced onion | 41 | |
| Sub kit sliced deli meat | 42 | |
| Rotisserie chicken 1 | 203 | |
| Rotisserie chicken 2 | 201 | |
| Fried chicken thigh | 199 | |
| Chicken wing | 198 | |
| Chili w/ beans | 189 | |
| Chicken and wild rice soup | 162 | |
| Mushroom bisque | 148 | |
| Lobster bisque | 152 | |
| Cooked shrimp | 38 | |
| Raw shrimp | 35 | |
| Raw shrimp with shell | 36 | |
| Raw marinated salmon | 37 | |
| Raw salmon 1 | 35 | |
| Raw salmon 2 | 36 | |
| Chicken tender - 10 minutes into blast chiller/cooling | 90 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Deli 3 compartment sink 1 | 150 | ||||
| Bakery 3 compartment sink | 200 | ||||
| Produce 3 compartment sink | 200 | ||||
| Seafood 3 compartment sink | 200 | ||||
| Meat 4 compartment sink | 200 | ||||
| Deli 3 compartment sink 2 | 300 | ||||
| Deli spray bottle | 200 | SaniSav | |||
| Seafood spray bottle | 200 |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 14 Food contact surfaces; clean and sanitized | in | 0 | |||
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. | out | Observed sheet pans in bakery stored clean on drying rack with visible greasy and powdery buildup on the pans. Observed on pork meat saw in meat department yellow dried on buildup on bottom housing. | Priority Foundation (PF) | 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 multiple non-exempt, opened deli meat chubs without a date mark. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 8 | 92 | 92 | |||||||||||||||||||||||||
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