| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 02/06/2024 | High Risk Food Retail | No | Yes |
| Description | Temperature |
|---|---|
| Deli Full Service Case | 37 |
| Deli Sandwich Line | 38 |
| Deli Prep Table | 40 |
| Deli Walk In Cooler | 33 |
| Deli Blast Chiller | 12 |
| Deli Walk In Cooler 2 | 35 |
| Bakery Walk In Freezer | -3 |
| Bakery Walk In Freezer 2 | 5 |
| Bakery Walk In Cooler | 34 |
| Produce Walk In Cooler | 32 |
| Seafood Full Service Case | 30 |
| Seafood Walk In Cooler | 33 |
| Meat Walk In Cooler | 34 |
| Meat Walk In Cooler 2 | 34 |
| Grocery Walk In Freezer | -5 |
| Dairy Walk In Cooler | 39 |
| Retail Coolers | 34 to 39 |
| Retail Freezers | -11 to 0 |
| Description | Temperature | State Of Food |
|---|---|---|
| Chili | 176 | |
| cream soup | 167 | |
| roast beef | 34 | |
| ham | 37 | |
| sliced turkey | 53 | |
| sliced turkey | 48 | |
| chicken tenders | 41 | |
| sliced tomatoes | 37 | |
| fried chicken pieces | 150 | |
| mac n cheese | 145 | |
| cheese | 40 | |
| rotisserie chicken | 147 | |
| rotisserie chicken | 33 | |
| cut strawberries | 57 | |
| cut fruit | 38 | |
| salmon | 40 | |
| cube beef | 40 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Deli Sanitizer Bottle | 200 | Sanisave | |||
| Deli Sanitizer Bottle | 200 | Q-San 10 | |||
| Produce Sanitizer Bottle | 300 | Q-San 10 | |||
| seafood Sanitizer Bottle | 100 | Q-San 10 | |||
| Meat Sanitizer Bottle | 0 | Q-San 10 | |||
| Bakery Sanitizer bottle | 200 | Q-San 10 | |||
| meat three compartment sink | 200 | Q-San 10 | |||
| Deli Sanitizer Bottle | 400 | Sanisave |
| 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 heavy carbon build-up inside the bakery loaf pans located on the shelving unit where clean bakery wares are stored. * Observed black organic matter around ice chute inside the seafood ice machine. | Priority Foundation (PF) | 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 the Quat sanitizer spray bottles, held within the seafood and meat departments to measure below 150 ppm when tested with the store's Quat sanitizer test strips and confirmed with inspector's quat sanitizer test strips. Per Manufacturer's instructions, quat ammonium sanitizer should measure between 150-400 ppm. | The PIC instructed the employees to discard the bottle's contents and make fresh sanitizer which tested 200 ppm with the store's quat test strips. | Priority (P) | 0 |
| 51,52 Facilities | in | 0 | |||
| 51,52 52 Physical facilities installed, maintained, clean | in | 0 | |||
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary | out | *Observed on the floor debris and grease build-up beneath the deli rotisserie oven. | Core (C) | 1 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 6 | 94 | 94 | |||||||||||||||||||||||||
|
||||||||||||||||||||||||||||