Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
---|---|---|---|---|---|---|
06/18/2024 | High Risk Food Retail | Yes | No |
Description | Temperature |
---|---|
Prep RIC | 36 |
Prep RIF | -1 |
Pick Up RIC | 37,35 |
Pick Up RIF | -15 |
Starbucks RIC Lowboys | 31,40,34 |
Starbucks Grab N Go | 32 |
Target Grab N Go | 36,36 |
Produce WIC | 36 |
Meat/ Milk Storage WIC | 38 |
Dairy Storage WIC | 33 |
WIF Storage | -18 |
Beer RIC | 33 |
Ice Cream RIF | -7, -10 |
Dairy RIC | 33,35 |
Cheese RIC open air | 35,36 |
Meat RIC open air | 37,39 |
Produce RIC open air | 38,40 |
Egg RIC Open air | 40,38 |
Description | Temperature | State Of Food |
---|---|---|
Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
---|---|---|---|---|---|
3 comp sink | 150-200 | Kayquat 2 | |||
Dish Machine | 160 |
Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
---|---|---|---|---|---|
08 Adequate handwashing sinks properly supplied and accessible | in | 0 | |||
08 0080-04-09-.05(2)(b)2 Handwashing sink, hot water at least 100F; metered faucets run in 15seconds | out | Observed no hot water at employee bathroom in storage area. Water temperature was 72 degrees. Temperature taken with inspector probe thermometer | Priority Foundation (PF) | 0 | |
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 black organic matter build up on ice chute at beverage station | Priority Foundation (PF) | 0 | |
46 Non-food contact surfaces clean | in | 0 | |||
46 0080-04-09-.04(6)(a)1(iii) Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. | out | Observed excess debris under beverage station. Observed excess ice build-up in retail ice cream freezer. | Core (C) | 0 |
Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
100 | 9 | 91 | 91 | |||||||||||||||||||||||||
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