Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
06/04/2024 High Risk Food Retail Yes Yes

Equipment Temperatures


Description Temperature
Deli meat display case @ retail 42.1
Walk in Cold holding unit @ food service 41.0
Walk in Freezer @ food service 14.2
Walk in Freezer @ seafood 12.3
Walk in Cold holding @ dairy 40.8
Walk in Freezer @ frozen foods 11.8
Walk in Freezer @ ice cream 12.9
Walk in Cold holding unit @ meat 37.4
Walk in cold holding unit @ produce 39.2

Food Temperatures


Description Temperature State Of Food
honey dew melon @ produce 43
chicken tenders @ cooking 177
cut watermelon @ retail 40
roast beef @ food service 40
Whole chicken @ cooking 173
ham @ retail display deli case 40

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
Three compartment sink -food service 200 J512
Three compartment sink -meat department 200 J512
Three compartment sink -produce not set up J512

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 Cut cantaloupe and cut watermelon at the produce preparation station at the produce department was observed to have internal temperature of 46-49 degrees F. All fruits and melons are prechilled prior to preparation. Person in charge voluntary discarded all foods referenced in the violation in the trash during the inspection. Priority (P) 0
Total Score Violation Score Inspection Score Inspection %
100 4 96 96
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 0 45 100
Priority (P) 49 1 48 97
Priority Foundation (PF) 39 0 39 100