| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 03/14/2024 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Deli WIC - RTE only | 37 |
| Deli WIC - poultry and tea | 42 |
| Bakery WIF 1 | 3 |
| Bakery WIF 2 | 4 |
| Bakery WIC | 38 |
| Produce open air cooler | 39 |
| Produce WIC | 43 |
| Seafood WIC | 38 |
| Meat WIC | 35 |
| Poultry WIC | 34 |
| Dairy WIC | 39 |
| Seafood WIF | 4 |
| Backstock WIF | -2 |
| Meat open air cooler | 37 |
| Small end cap dairy cooler - in defrost | 47 |
| Description | Temperature | State Of Food |
|---|---|---|
| Sliced tomatoes | 34 | |
| Sliced cucumbers | 33 | |
| Sliced deli meat sub kit | 41 | |
| Sliced onion | 34 | |
| Sliced bell pepper | 34 | |
| Soup- just finished reheating | 158 | |
| Green beans - just finished reheating | 148 | |
| Salad - 10 minutes into blast chiller | 56 | |
| BBQ pork | 72 | |
| Turkey kale soup | 158 | |
| Turkey lasagna soup | 169 | |
| Chicken wild rice soup | 163 | |
| Chili with beans | 159 | |
| Cooked shrimp 1 | 38 | |
| Cooked shrimp 2 | 37 | |
| Cooked shrimp 3 | 38 | |
| Raw salmon | 37 | |
| Marinated raw salmon | 37 | |
| Salmon patty | 35 | |
| Organic/natural deli meat 1 | 53 | |
| Organic/natural deli meat 2 | 49 | |
| Organic/natural deli meat 3 | 46 | |
| Organic/natural deli meat 4 | 47 | |
| Organic/natural deli meat 5 | 47 | |
| Organic/natural deli meat 6 | 49 | |
| Organic/natural deli meat 7 | 46 | |
| Organic/natural deli meat 8 | 48 | |
| Organic/natural deli meat 9 | 47 | |
| Organic/natural deli meat 10 | 50 | |
| Chobani creamer | 41 | |
| Raw bacon | 40 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Bakery 3 compartment sink | 200 | Q-san | |||
| Deli 3 compartment sink 1 | 200 | Q-san | |||
| Deli 3 compartment sink 2 | 200 | Q-san | |||
| Seafood 3 compartment sink | 200 | Q-san | |||
| Meat 4 compartment sink | 200 | Q-san | |||
| Produce 3 compartment sink | 150 | Q-san |
| 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 black organic buildup in ice chute at fountain station. Observed sticky/greasy buildup on inside of large round pans stored clean in bakery ware washing area. | Priority Foundation (PF) | 1 | |
| 19,20 safe temperature holding | in | 0 | |||
| 19,20 20 Cold holding temperature | in | 0 | |||
| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods | out | Observed multiple prepackaged deli meats (refrigeration required) held above 41 degrees F when temperature was taken with inspector's probe thermometer. | PIC voluntarily discarded all deli meats held above 41 degrees F. | Priority (P) | 1 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 8 | 92 | 92 | |||||||||||||||||||||||||
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