Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
05/23/2024 High Risk Food Retail Yes Yes

Equipment Temperatures


Description Temperature
Deli meat cold holding 36
Walk in Cold holding @ food service 38
Walk in Cold holding @ meat department 39
Walk in Cold holding @ produce department 41
Walk in Cold holding @ seafood department 39
Walk in Cold holding @ bakery 37
Walk in Cold holding @ Back Storage Raw Chicken 37
Walk in Freezer @ food service 7
Walk in Freezer @ grocery 14
Walk in Cold holding @ dairy 34
Walk in Freezer @ Bakery 12

Food Temperatures


Description Temperature State Of Food
Tuna 36
Whole chicken @ food service 166
ham deli meat @ food service drawer 42
Slice deli meat turkey @ food service drawer 41
chopped lettuce @ makeshift food service 38
fried chicken @ hot holding 147
chicken wings @ hot holding 148
Sliced tomatoes #1 @ makeshift food service 37
Salmon @ seafood display case 36
sliced watermelon @ produce preparation 46
Pasta salad 38
Spinach @ salad bar 42
Fried chicken 38

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
Three compartment sink @ food service 300 Q San 10.0
Three compartment sink @ bakery Not set up Q San 10.0
Three compartment sink @ meat department 200 Q San 10.0
Three compartment sink @ seafood 200 Q San 10.0
Three compartment sink @ produce 200 Q San 10.0

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
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 Sliced peppers, Spinach, and sliced Cucumbers at sandwich prep station in the Deli internally checked with a TDA probe thermometer were observed to be between 45*F and 48*F out of the safe temperature range of 41*F and below. Person in charge voluntarily discarded the foods referenced in the violation in the trash during the inspection. Priority (P) 1
35,36 Pests & contamination in 0
35,36 36 Contamination prevented during food preparation, storage or display in 0
35,36 0080-04-09-.03(3)(e) Food shall be stored in a clean location, not exposed to contamination, at least 6 inches above the floor. Food shall not be stored in prohibited areas such as: locker/ch... out Observed several racks of cooked bread in the Deli that were uncovered and unprotected. Management covered product during inspection. Core (C) 0
40,41 Utensils in 0
40,41 41 Utensils, equipment, and linens; stored, dried, and handled in 0
40,41 0080-04-09-.04(9)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining out Several metal pans stored on the drain board at the 3 bay sink in the Deli were observed to be wet stacked. Several green pans stored on the clean ready to use rack in Produce were observed to be wet stacked. 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. out The feet of the deli meat slicers were observed to have a build-up of dried food residue and debris. Core (C) 1
47,48,49 Plumbing in 0
47,48,49 49 Sewage and waste water disposal in 0
47,48,49 0080-04-09-.05(4)(c) Sewage and waste water properly disposed through public sewer or approved septic system; including condensate drainage out Observed condensate dripping from pipes in the Deli walk in cooler, Bakery walk in cooler, and the Back Chicken cooler. Management put in work order to get the issue corrected during inspection. Priority (P) 0
Total Score Violation Score Inspection Score Inspection %
100 16 84 84
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 0 39 100