| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 05/03/2024 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Convenience store reach in cooler | 40 |
| Online order cooler | 38 |
| Deli WIC | 34 |
| Dairy/egg WIC | 39 |
| Meat WIC | 30 |
| Produce WIC | 41 |
| Deli undercounter freezer | 2 |
| Retail meat cooler | 37 |
| Retail bunker 1 | 38 |
| Produce open air cooler | 40 |
| Description | Temperature | State Of Food |
|---|---|---|
| Rotisserie chicken 1 | 166 | |
| Rotisserie chicken 2 | 158 | |
| Rotisserie chicken 3 | 158 | |
| Rotisserie chicken 4 | 156 | |
| BBQ pork sandwich - right before hitting retail floor | 135 | |
| Deli chub 1 | 36 | |
| Deli chub 2 | 36 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Sanitizer spray bottle | 200 | Kay quat II |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 14 Food contact surfaces; clean and sanitized | in | 0 | |||
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature | out | Observed firm did not have records or any other method to show that they were cleaning the in use deli slicers every four hours. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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