| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 02/14/2024 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Deli Service Case | 46.6 |
| Deli Walk in Cooler | 36 |
| Deli Walk in Freezer | 8 |
| Bakery Walk in Cooler | 36 |
| Deli Self-Serve Retail Reach In (Cheese) | 39 |
| Deli Self-Serve Retail Reach In (Sliced Meats) | 39 |
| Produce Retail Cooler | 39 |
| Meat Retail Cooler | 26 |
| Frozen Retail | 0 |
| Dairy Reach In | 34 |
| Description | Temperature | State Of Food |
|---|---|---|
| Beef Bologna | 41 | |
| Black Forest Ham | 39 | |
| Rotisserie Chicken | 174 | |
| Rotisserie Chicken | 31 | |
| Corn Dog | 140 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Auto dish machine | NA | Heat | |||
| deli ware wash sink | 200 | Kay Quat | |||
| bakery ware wash sink | 200 | Kay Quat | |||
| produce ware wash sink | 200 | Kay Quat | |||
| meat ware wash sink | 200 | Kay Quat |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 14 Food contact surfaces; clean and sanitized | in | 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 Dish Machine to Reach a Maximum Final Rinse Temperature of 133 degrees. | Reviewed Final Rinse Temperature Requirements With PIC. PIC Submitted a Repair Work Order During Inspection and Will Use the Three Compartment Sink for Sanitizing Clean Items. | Priority (P) | 1 |
| 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 Nine Breaded Chicken Sandwiches and Five Breaded Chicken Slider Sandwiches Held at 114 Degrees in the Retail Self-Serve Hot Holding Case. | Items Were Discarded During Inspection. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 8 | 92 | 92 | |||||||||||||||||||||||||
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