Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
08/01/2024 High Risk Food Retail Yes No

Equipment Temperatures


Description Temperature
Bakery Lowboys 32, 29
Bakery WIF 0, 9
Bakery WIC 37
Hot Box 160, 154
Deli WIC 39, 39
Deli WIF 0
Deli Case 33, 36, 38
Produce Cut Room 60
Produce WIC 35, 36
Seafood Case 35, 31
Seafood WIC 33
Meat Cut Room 48
Meat WIC 33
Grocery WIC 30
Grocery WIF 3, 4
Dairy WIC 34
Dairy Bunkers 29-39
Milk RIC 33
Retail Lunch Meat RIC 31-39
Retail Meat Bunkers 29-40
Retail Deli Cheese Bunkers 33-35
Retail Deli RIC 32, 38, 40
Retail Salad RIC 33

Food Temperatures


Description Temperature State Of Food
Chicken Tenders 157
Sliced Tomatoes 39
Sliced Cucumbers 39
Raw Beef 37
Cut Watermelon 62
Spinach Salad Bar 43
Sliced Mushrooms Salad Bar 41
Fried Chicken 211
Tomato Basil Soup 157

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
Bakery Triple Sink 300 Q-San 10 81
Deli Triple Sink 200 Q-San 10 102
Bottle Deli 200 Chemstar Ambient
Produce Triple SInk 200 Q-San 10 81
Dish Machine 153

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
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 encrusted meat build up on band saw in meat cutting room. Meat Manger stated they have not used band saw during today's production. Priority Foundation (PF) 0
14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature out Observed no cleaning log/frequency for in use slicer in meat area at ambient temperature. Meat Mangers stated they will clean it before they use it again and keep a cleaning log. Priority (P) 0
14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions out Observed dish machine in deli area not reaching required temperature of 160 to sanitize. on the third time through, the temperature was recorded at 153 degrees with inspector lollipop thermometer. PIC shut down dish machine. Priority (P) 0
32 Approved thawing methods in 0
32 0080-04-09-.03(5)(a)3 Thawing shall be performed in a refrigerator (under 41F) or submerged in cold running water. out Observed Chantilly cream being thawed in bakery triple sink in standing water. Water temperature was 69 degrees. Temperature was taken with inspector probe thermometer. Before inspector could get an internal temperature, bakery manager discarded Chantilly cream 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 Observed excess grease build up on floor and walls behind fryers in deli area. Observed dust build up on fan guards in WIC in deli area and ceiling in bakery, deli area. Core (C) 0
53 Ventilation, lighting, and designated areas used in 0
53 0080-04-09-.06(4)(c) Designated area for personal items shall be located so that food and equipment are protected from contamination; personal belongings properly stored out Observed employee drink cup stored on cake decorating table in bakery area. Bakery Manager moved cup to desk. Core (C) 0
Total Score Violation Score Inspection Score Inspection %
100 8 92 92
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 3 42 93
Priority (P) 49 2 47 95
Priority Foundation (PF) 39 1 38 97