| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 03/19/2024 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Deli WIF | 4 |
| Deli WIC | 38 |
| Bakery WIC | 35 |
| Bakery WIF | -1 |
| Produce WIC | 40 |
| Dairy WIC | 38 |
| Backstock WIF | 1 |
| Ice Cream WIF | -3 |
| Retail bunker - sandwiches | 35 |
| Produce open air cooler | 40 |
| Seafood WIF | 9 |
| Description | Temperature | State Of Food |
|---|---|---|
| Rotisserie chicken 1 | 175 | |
| Popcorn chicken 1 | 118 | |
| Popcorn chicken 2 | 138 | |
| Breakfast burrito 1 | 112 | |
| Breakfast burrito 2 | 139 | |
| Hot dog 1 | 111 | |
| Hot dog 2 | 118 | |
| Hot dog 3 | 115 | |
| Deli chub 1 | 35 | |
| Deli chub 2 | 34 | |
| Rotisserie chicken 2 - retail floor | 163 | |
| Rotisserie chicken 3 - retail floor | 155 | |
| Popcorn chicken 3 - retail floor | 118 | |
| Popcorn chicken 4 - retail floor | 142 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Bakery 3 compartment sink | 200 | Kay quat II | |||
| Bakery Dishwasher - 1st run | 133.1 | ||||
| Bakery Dishwasher - 2nd run | 137.0 |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 14 Food contact surfaces; clean and sanitized | in | 0 | |||
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature | out | Observed firm's deli slicer cleaning records showing they only had one cleaning scheduled for the day of inspection 12 hours after they started using the slicer, rather than the maximum of 4 hours. | Priority (P) | 0 | |
| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions | out | Observed dishwasher in bakery department not reaching minimum 160 degrees F when run twice with inspector's lollipop thermometer. | Priority (P) | 2 | |
| 19,20 safe temperature holding | in | 0 | |||
| 19,20 19 Hot holding temperature | in | 0 | |||
| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods | out | Observed multiple hot deli items held below minimum 135 degrees F when temperature was taken with inspector's probe thermometer. | PIC voluntarily discarded all items held below 135 degrees F. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 8 | 92 | 92 | |||||||||||||||||||||||||
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