Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
06/05/2024 High Risk Food Retail Yes Yes

Equipment Temperatures


Description Temperature
Walk in Cold holding @ food service 42.1
Walk in Cold holding @ produce 40.5
Walk in Cold holding @ bakery 39.9
Walk in Freezer @ bakery 10.6
Dry Meat Cold holding unit @ meat department 45.4
Walk in Cold holding @ meat department 41.6
Walk in Cold holding @ seafood 40.8
Standing freezer @ seafood 11.2
Walk in freezer @ food service 10.1
Deli meat @ retail display 43.1

Food Temperatures


Description Temperature State Of Food
roast beef @ deli meat case 42
raw bacon @ meat department 39
TCS deli meat sandwiches @ cold holding FS 42
corn @ hot holding 146
whole chicken @ cooking 191
fried chicken @ chill blaster@ 20 mins 63
raw chicken @ food service 40
raw beef @ retail meat 39

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
Three compartment sink -food service 200 Kay Quat
Automatic Dish machine @ food service 169.7
Three compartment sink -bakery 200 Kay Quat
Three compartment sink -seafood 300 Kay Quat
Three compartment sink -meat department 300 Kay Quat
Automatic Dish machine @ bakery 157.4

Violations


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 Second to last deli meat slicer near the bakery was observed to have excessive amount of dried food and build from previous day use on the blade. Priority (P) 1
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 Automatic dish machine was observed to have max. temperature of 157.4 degrees F. 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 and bakery were observed to have excessive amount of dried food residue on the spray nozzles and arms, and along the outside of the doors of the machines. Core (C) 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. in Retail display deli meat cases had excessive amount of dried food residues and build up in the cases, in the glass door slides and in the deli meat case. Side of food service equipment was observed to have excessive amounts of dried food residue and build up. The underside of deli meat and deli meat slicer feet were observed to excessive amount of dried food residue and build up. Core (C) 0
Total Score Violation Score Inspection Score Inspection %
100 6 94 94
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 1 44 97
Priority (P) 49 2 47 95
Priority Foundation (PF) 39 0 39 100