| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 03/21/2024 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| WIC / DELI | 37 |
| WIC / BAKERY | 32 |
| WIF /DELI | -9 |
| DELI CASE | 36 |
| WARMER | 158-133 |
| UPRIGHT WARMER /SPMOKED MEATS | |
| WIC / MEAT | 32 |
| SEAFOOS CASE | 38-36 |
| WIC /Dairy | 34 |
| WIC / PRODUCE | 37 |
| Description | Temperature | State Of Food |
|---|---|---|
| fried chicken | 158 | |
| fried chicken wings | 315 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| ware wash sink /deli | 200 | Chemstar | |||
| ware wash /meat | 200 | Spectrum 2 | |||
| ware wash / seafood | 200 | Spectrum 2 | |||
| ware wash / produce | 200 | Spectrum 2 |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 44,45 Utensils and equipment | in | 0 | |||
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips | in | 0 | |||
| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. | out | Have a pH test strips in produce | Priority Foundation (PF) | 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 | Vent guards in WIC ,meat produce and seafood dust build up. Spider webs around ware wash sink in seafood | Core (C) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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