| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 02/20/2024 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Bistro Cooler | 37 |
| Deli Prep Coolers | 32, 33 |
| Warmer | 184 |
| Deli Service Cooler | 40 |
| Deli Retail Cases (3) | 35, 40, 37 |
| Meat Service Cooler | 31 |
| Retail Seafood Freezer | 3 |
| Seafood Service Cooler | 35 |
| Seafood Walk in Cooler | 31 |
| Seafood Walk in Freezer | -2 |
| Meat Prep Room | 48 |
| Meat Walk in Cooler | 39 |
| Produce Prep Room | 53 |
| Produce Walk in Cooler | 44 |
| Bakery Walk in Cooler | 39 |
| Chicken Walk in Cooler | 33 |
| Dairy Walk in Cooler | 33 |
| Walk in Freezer | -3 |
| Bakery Walk in Freezer | 0 |
| Walk Around Cooler | 33 |
| Rotisserie Chicken Warmer | 195 (upper level) 180 (lower level) |
| Olive Bar (2) | 37, 39 |
| Produce Retail Coolers (2) | 36, 29 |
| Dairy Retail Cooler | 29 |
| Retail Freezer | -20 |
| Description | Temperature | State Of Food |
|---|---|---|
| Stuffed Cabbage | 39 | |
| Ribs | 178 | |
| Turkey Breast | 41 | |
| Apple Pie Bacon | 37 | |
| Oxtail | 38 | |
| Salmon | 38 | |
| Sweet Potato Cubes | 37 | |
| Rack of Lamb | 39 | |
| Rotisserie Chicken | 140 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Deli 3 compartment sink | 200 | Kay SolidSense | 74 | ||
| Bakery 3 compartment sink | Kay SolidSense | ||||
| Seafood 3 compartment sink | 400 | Kay SolidSense | 112 | ||
| Meat 3 compartment sink | 500 | Kay SolidSense | 105 | ||
| Produce 3 compartment sink | Kay SolidSense | ||||
| CMS 3 compartment sink | Kay SolidSense |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 24,25 Chemical hazards | in | 0 | |||
| 24,25 25 Chemicals identified, stored, and used | in | 0 | |||
| 24,25 0080-04-09-.07(2)(d)1 Sanitizers level over manufacture's suggested use | out | Sanitizer solution in the meat department 3 compartment sink was tested with the firm's quaternary ammonium test strips. Sanitizer showed 500 ppm. Quaternary ammonium should test between 200 and 400 ppm. The sanitizer is mixed with water automatically by a pump connected to the sink. The PIC put a service ticket in to have this pump checked and repair. The PIC added water to the sanitizer solution to dilute it to 400 ppm. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 5 | 95 | 95 | |||||||||||||||||||||||||
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