| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 05/15/2024 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Walk in Cold holding unit @ food service | 39.6 |
| Walk in Cold holding unit @ food service | 40.2 |
| Walk in Cold holding unit @ meat department meat | 39.4 |
| Walk in Cold holding unit @ meat department chicken | 37.6 |
| Walk in Cold holding unit @ meat seafood | 40.9 |
| Walk in Freezer @ food service | 10.6 |
| Walk in Freezer @ bakery | 11.6 |
| Frozen food walk in freezer | 1.3 |
| Ice cream walk in freezer | 1.4 |
| Description | Temperature | State Of Food |
|---|---|---|
| baked chicken @ food service | 187 | |
| chopped lettuce @ preparation | 39 | |
| shrimp (hot holding)@ food service | 139 | |
| ham deli meat @ food service | 39 | |
| spinach @ sandwiches preparation | 39 | |
| chicken tenders @ hot holding (FS) | 158 | |
| raw chicken @ walk in cold holding (FS) | 41 | |
| corn @ hot holding | 139 | |
| deli meat ham @ deli retail display | 39 | |
| chili @ hot holding | 143 | |
| chicken soup @ hot holding | 151 | |
| sliced tomatoes @ sandwich preparation | 39 | |
| oysters @ seafood display case | 38 | |
| shrimp @ seafood display case | 37 | |
| Twice baked potato @ seafood display case | 39 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Three compartment sink -food service | 200 | Q San 10 | |||
| Automatic Dish machine -food service | 166.6 | ||||
| Three compartment sink- meat department | 200 | Q San 10 | |||
| Three compartment sink -produce department sink | 200 | Q San 10 | |||
| Three compartment sink -bakery | 200 | Q San 10 | |||
| Automatic Dish machine -bakery | 160 |
| 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 | Deli meat slicer at the end near the sandwich preparation area was observed to have dried food residues on the blades and bottom lips and the deli meat slicer at the blast chiller was observed to have dried food residues on the blades and bottom of the lip. | Person in charge had employee clean the both slicers reference in the violation during the inspection. | Priority (P) | 0 |
| 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(5)(a)4 Warewashing equipment shall be cleaned before use, to prevent recontamination, and at least every 24 hours if used. | out | Automatic dish machine in the food service area was observed to have excessive amount of dried food residues and build along the middle doors (on the inside) and around the sprayers inside the machine. | Core (C) | 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 | Excessive amount of dried food residues and build up were observed under the feet of the deli meat slicer location in front of the deli meat display case. | Core (C) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 7 | 93 | 93 | |||||||||||||||||||||||||
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