| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 04/30/2024 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Deli Area WIC | 35 |
| Deli Area Sandwich Cooler | 37 |
| Deli Area Pizza Prep Cooler | 33 |
| Cheese Retail RIC | 35 |
| Retail Area deli reach in cooler | 38 |
| Meat retail RIC | 35 |
| Meat Retail RIC | 36 |
| Meat WIC | 34 |
| Produce WIC | 40 |
| Produce Display Cooler | 41 |
| Produce Salad Mix Wall | 43 |
| Dairy WIC | 37 |
| Dairy retail RIC | 37 |
| Meat Retail RIC | 38 |
| Starbucks area RIC | 32 |
| Description | Temperature | State Of Food |
|---|---|---|
| Rotesseri Chicken | 182 | |
| Gravy | 163 | |
| Peach Cobbler | 167 | |
| Egg Salad | 43 | |
| Veggie Crunch | 43 | |
| Banana Pudding | 41 | |
| Ham Chub | 38 | |
| Pineapple Chunk | 41 | |
| Canteloupe Chunk | 41 | |
| Cucumbers | 43 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Starbucks Towel bucket | 200 | Kay Quat II | |||
| Starbucks 3 pc sink | 400 | Kay Quat II | |||
| Deli area sanitizer bottle | 200 | Kay Quat II | |||
| Meat Department 3 pc sink | 200 | Kay Quat II | |||
| Deli Are 3 pc sink | 200 | Kay Quat II | |||
| Seafood 3 pc sink | 200 | Kay Quat II | |||
| Produce 3 pc sink | 200 | Kay Quat II |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 13 Food separated and protected | in | 0 | |||
| 13 0080-04-09-.03(3)(b)1(i)(II) Raw animal foods must be separated by species (unless intentionally combined) | out | Items for the seafood market display case were found on a holding shelf where raw beef products were stored over open containers of raw seafood products. | Priority (P) | 0 | |
| 19,20 safe temperature holding | in | 0 | |||
| 19,20 20 Cold holding temperature | in | 0 | |||
| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods | out | Crab Salad found in the sushi display cooler was tempt at 47F with state calibrated thermometer. Fruit tarts found in the bakery display cooler were tempted at 56-59F with state calibrated thermometer. | Crab salad was prepared within a four hour window and was allowed to cool down in the walk in cooler. Fruit tarts were prepared on previous days and were voluntarily discarded. | Priority (P) | 1 |
| 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 heavy dust build up on the produce area ceiling vent guards. | Core (C) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 9 | 91 | 91 | |||||||||||||||||||||||||
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