| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 02/12/2024 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Deli Walk-in Cooler | 35F |
| Deli/Bakery Walk-in Freezer | -2F |
| RTE deli meat Cooler | 34F |
| Produce Walk-in Cooler | 38F |
| Meat Walk-in Cooler | 32F |
| Meat Walk-in Freezer | -7F |
| Grocery Walk-in Freezer | -10F |
| Retail Coolers | 34Fto 38F |
| Retail Freezers | -12 to 12F |
| Description | Temperature | State Of Food |
|---|---|---|
| Rotisserie Chicken x 2 | 165 to 168F |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 Compartment Sink (Deli) | Kay Quat 2 | ||||
| Sanitizer Spray Bottle (Deli) | 200 | SaniSave | |||
| 3 Compartment Sink (Produce) | Kay Quat 2 | ||||
| 3 Compartment Sink (Meat) | Kay Quat 2 | ||||
| Sanitizer Spray Bottle (Meat) | 200 | SaniSave |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 13 Food separated and protected | in | 0 | |||
| 13 0080-04-09-.03(3)(b)1(i)(I) Raw animal foods must be kept separate from ready to eat foods at all times | out | Observed raw Concencuh inside retail meat case next to/in contact with RTE Erich Smoked Sausage without a divider to deter contamination. | Placed divider in between raw proteins during inspection. | Priority (P) | 0 |
| 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 encrusted, mold residue on the spray mister heads used in produce coolers causing area to be open to contamination by mold. | Priority Foundation (PF) | 1 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 8 | 92 | 92 | |||||||||||||||||||||||||
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