| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 02/15/2024 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Walk-in Cooler Deli | 34F |
| Walk-in Freezer Deli | -19F |
| Walk-in Cooler Bakery | 33F |
| Walk-in Freezer Bakery | -14F |
| Produce Walk-in Cooler | 32F |
| Produce Walk-in Cooler 2 | 36F |
| Meat Walk-in Cooler | 34F |
| Meat Walk-in Cooler 2 | 37F |
| Dairy Walk-in Cooler | 31F |
| Display Deli Case | 34F |
| To go Walk-in Cooler | 32F |
| To go Walk-in Freezer | -1F |
| Description | Temperature | State Of Food |
|---|---|---|
| Chicken Wings x 24 | 166F | |
| Chicken Legs x 25 | 170F | |
| Mac & Cheese | 165F |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Commercial Dishwasher | 161F | ||||
| Deli Sanitizer Spray Bottle | 200 | SaniSave | |||
| Bakery Sanitizer Spray Bottle | 150 | SaniSave | |||
| 3 Compartment Sink (Deli) | Kay Quat 2 | ||||
| 3 Compartment Sink (Bakery) | Kay Quat 2 | ||||
| 3 Compartment Sink (Produce) | Kay Quat 2 | ||||
| 3 Compartment Sink (Meat) | Kay Quat 2 |
| 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 Conecuh next to/in contact with RTE Sausage inside retail meat case. | PIC will place dividers to keep raw proteins separate. | Priority (P) | 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)8 Date Marking; Discard food after 7 days at 41F | out | Observed opened chubs of Pepper Turkey date marked (Feb 14 2024 Discard date) and Tomato Turkey (Feb. 15th 11:38 am) Time of inspection was 12:26 pm. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 8 | 92 | 92 | |||||||||||||||||||||||||
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