Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
---|---|---|---|---|---|---|
02/13/2024 | High Risk Food Retail | Yes | Yes |
Description | Temperature |
---|---|
Walk-in Cooler (Deli) | 32 |
Walk-in Cooler (Produce) | 37 |
Walk-in Cooler (Meat) | 29 |
Walk-in Cooler (Dairy) | 34 |
Walk-in Freezer (Frozen Food) | -10 |
Walk-in Freezer (Deli) | 07 |
Deli service case (2) | 41 |
Hot holding Warmer | 201 |
Rotisserie Chicken Warmer |
Description | Temperature | State Of Food |
---|---|---|
wings | 322 | |
Retail deli / salad | 39 | |
Retail eggs | 39 |
Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
---|---|---|---|---|---|
Three-Compartment Sink (Deli) | 200 | Ecolab | |||
Three-Compartment Sink (Produce) | 200 | Ecolab | |||
Three-Compartment Sink (Meat) | 200 | Ecolab |
Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
---|---|---|---|---|---|
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 | Salom @ 51 degrees in retail cooler out from cool line | Disposed | Priority (P) | 0 |
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 | Dust build up on vents guards in meat WIC | Core (C) | 0 |
Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
100 | 5 | 95 | 95 | |||||||||||||||||||||||||
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