| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 04/16/2024 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Curb side P/U Cooler and Freezer | 34F and -5F |
| Deli Walk-in Cooler | 33F |
| Deli Walk-in Freezer | -8F |
| Deli Chicken Room | 35F |
| Bakery Walk-in Cooler | 34F |
| Bakery Walk-in Freezer | -5F |
| Produce Walk-in Cooler | 37F |
| Meat Walk-in Cooler | 36F |
| Store Walk-in Freezer | -13F |
| Dairy Walk-in Cooler | 34F |
| Seafood Display Case | 36F |
| Meat Display Case | 35F |
| Deli Hot Box 1 & 2 | 145F and 170F |
| Retail Coolers | 35 to 38F |
| Retail Freezers | -12 to -3F |
| Description | Temperature | State Of Food |
|---|---|---|
| Sliced Tomatoes | 38F | |
| Sliced Onion | 36F | |
| Banana Peppers | 35F | |
| Chili Soup | 158F | |
| Potato Soup | 145F | |
| Raw Halibut | 37F | |
| Raw Salmon | 38F | |
| Crab Cake | 29F |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Commerical Dishwasher | 154F | ||||
| Deli Sanitizer Spray Bottle | 250 | SaniSave | |||
| Deli Sanitizer Spray Bottle 2 | 250 | SaniSave | |||
| Bakery 3 Compartment Sink Basin | 200 | Q-San | 70F | ||
| Bakery Sanitizer Spray Bottle | 150 | SaniSave | |||
| Produce Sanitizer Spray Bottle | 250 | SaniSave | |||
| Produce 3 Compartment Sink Basin | 200 | Q-San | 71F | ||
| Seafood Sanitizer Spray Bottle | 250 | SaniSave |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 01 PIC present, Knowledgeable, Duties | in | 0 | |||
| 01 0080-04-09-.02(1)(b) Demonstration of knowledge | out | Observed that PIC inside the Seafood Department was not able to speak to Cold Holding Temperatures. **Observed produce employee actively engaged in Food Preparation reaching for paper towels under Produce's prep table but did not 'wash hands and re-glove' before returning to food preparation work. Please insure that proper hand washing knowledge is being followed in between different jobs and processes. ****Observed employee inside the Seafood department could not speak to thermometer calibration. | Inspector instructed PIC on firm's processes involving probe thermometers and calibration before use. | Priority Foundation (PF) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 5 | 95 | 95 | |||||||||||||||||||||||||
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