| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 03/27/2024 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Retail Front Cheese / Deli Salad Cooler | 39 |
| Deli Walk in Cooler | 38 |
| Produce Walk in Cooler | 38 |
| Meat Walk in Cooler | 36 |
| Dairy Walk in Cooler | 37 |
| Deli Reach in cooler | 40 |
| Deli Reach in Cooler | 38 |
| Bakery Walk in cooler | 39 |
| Retail meat reach in cooler | 37 |
| Retail Produce reach in cooler | 39 |
| Seafood Display case- retail | 37 |
| Retail dairy cooler | 38 |
| Retail bunker meat cooler | 38 |
| Description | Temperature | State Of Food |
|---|---|---|
| Sausage | 141 | |
| Hashbrowns | 152 | |
| Breaded Chicken Pieces | 189 | |
| Chicken Noodle Soup | 137 | |
| Sliced Tomatoes | 34 | |
| Taco Meat | 152 | |
| Chicken Breast | 152 | |
| Chicken Tender | 147 | |
| Cajun Shrimp | 191 | |
| Cantelope | 38 | |
| Rotesseri Chicken | 146 | |
| Crab Salad | 37 | |
| Chicken Salad | 38 | |
| Brocolli Salaad | 36 | |
| Ham | 37 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Meat 3 pc sink | Q-San 10 | ||||
| Deli 3 pc sink- # 1 | 300 | Q-San 10 | 78 | ||
| Deli 3 pc sink by salad prep area | Q-San 10 | ||||
| Deli mechanical sink | Hot Water | 165.2 | |||
| Produce 3 pc sink | Q-San 10 | ||||
| Seafood 3 pc sink | Q-San 10 | ||||
| Deli Spray Bottle | Q-San 10 | ||||
| Starbucks Towel Bucket | Q-San 10 | ||||
| Starbucks 3 pc sink | 200 | Q-San 10 | 72 |
| 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 | Salad bar plastic and metal containers were observed with salad bar labels still on the containers in the clean section. These were stacked so the labels were in contact with the food contact areas.**** Dishes in the deli section by the fryers/stove area were observed on the clean rack- however dried food residue was found on several containers. | Priority Foundation (PF) | 0 | |
| 16,17,18 cooking, reheating, cooling | in | 0 | |||
| 16,17,18 18 Cooling time and temperature | in | 0 | |||
| 16,17,18 0080-04-09-.03(5)(a)4(ii) Cooling must occur within four hours to 41°F or less from ambient temperature | out | Deli salads were scooped into clamshells for individual sale in the deli area and then transferred to the retail section for sale. These salads were in process of being placed on the shelf- temperature of the salads was 56 degrees. | Employee explained the process that was performed. Discussed cooling items to below 41 before placing these in the retail section. These items were removed from the shelf and placed into the walk-in cooler to cool properly. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 9 | 91 | 91 | |||||||||||||||||||||||||
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