| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 01/23/2024 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| center aisle warmer | 150 |
| deli meat cooler | 34 |
| walk in deli cooler | 33 |
| walk in produce cooler | 33 |
| walk in meat cooler | 32 |
| walk in meat hold cooler | 30 |
| meat prep room | 41 |
| walk in egg cooler | 35 |
| walk in dairy cooler | 34 |
| walk in grocery freezer | -9 |
| retail cut fruit cooler | 34 |
| retail deli meat cooler | 34 |
| retail raw meat cooler | 34 |
| retail prepackaged salad cooler | 36 |
| Description | Temperature | State Of Food |
|---|---|---|
| raw chicken wings | 34 | |
| breakfast meat on roll in warmer | 134 | |
| raw pork chops | 38 | |
| apples | 124 | |
| chili reheating | 107 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| three bay deli | 200 | Sani t 10 plus | 72 | ||
| three bay produce | 200 | Sanit 10 plus | |||
| Three bay meat | 200 | SANIT T 10 PLUS | 75 | ||
| CIP SYSTEM MEAT ROOM | 200 | SANI T 10 PLUS | 75 |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 44,45 Utensils and equipment | in | 0 | |||
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips | in | 0 | |||
| 44,45 0080-04-09-.04(5)(a)4 Warewashing equipment shall be cleaned before use, to prevent recontamination, and at least every 24 hours if used. | out | ware wash in meat room has white residue on back, needs to be scrubbed and residue removed | Core (C) | 1 | |
| 51,52 Facilities | in | 0 | |||
| 51,52 52 Physical facilities installed, maintained, clean | in | 0 | |||
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary | out | ceiling in meat room, meat trimmings, black residue also**** general regular sanitation of ceilings carts need to be maintained on a regulate basis tray carts in prepped meat holding cooler black dirty residue**** meat room handsink soiled, white residue | Core (C) | 1 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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