| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 02/20/2024 | High Risk Food Retail | No | No |
| Description | Temperature |
|---|---|
| Bakery walk in cooler | 37 |
| Bakery walk in freezer | 0 |
| Deli display cooler | 39 |
| Deli walk in cooler | 36 |
| Produce walk in cooler | 40 |
| Seafood walk in freezer | 2 |
| Meat walk in cooler | 33 |
| Walk in freezers | 3, -2 |
| Dairy walk in cooler | 42 |
| Retail coolers | 37, 41, 39, 36, 39, 34 |
| Retail freezers | 15, 10, 10, 11, 13, 3, 0, 8 |
| Retail hot case | 162 |
| Description | Temperature | State Of Food |
|---|---|---|
| Ground beef | 36 | |
| Corn dog | 149 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Bakery spray bottle | 300 | KayQuat II | 74 | ||
| Deli 3 bay waresink | 400 | KayQuat II | 78 |
| 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 gray/white slime soiling sprayer heads in retail produce section | Priority Foundation (PF) | 4 | |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature | out | Observed slicer logs not being kept up in deli department (last cleaning logged 9pm of previous day) | Priority (P) | 1 | |
| 46 Non-food contact surfaces clean | in | 0 | |||
| 46 0080-04-09-.04(6)(a)1(iii) Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. | out | Observed dust build up on intake vents of cooling units in walk in coolers for produce, meat and dairy departments | Core (C) | 1 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 5 | 95 | 95 | |||||||||||||||||||||||||
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