Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
07/05/2023 Low Risk Food Retail No No

Equipment Temperatures


Description Temperature
Meat open air cooler 37
Retail RIC 36
Retail RIC 36
Retail RIC 38
Retail RIC 37
Back storage area WIC 36
Back Storage area WIC 36

Food Temperatures


Description Temperature State Of Food
N/A

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
N/A

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
08 Adequate handwashing sinks properly supplied and accessible in 0
08 0080-04-09-.05(2)(b)2 Handwashing sink, hot water at least 100F; metered faucets run in 15seconds out The hand wash sinks in both rest-rooms reached a temperature of 74 degrees. This store is a low risk establishment Priority Foundation (PF) 0
13 Food separated and protected in 0
13 0080-04-09-.03(3)(b)1(i)(I) Raw animal foods must be kept separate from ready to eat foods at all times out Fully cooked animal proteins- hand and lunch meats were observed in the open-air cooler under raw animal proteins- sausage. PIC corrected this by moving the ready to eat food items above the raw food items Priority (P) 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 0 45 100
Priority (P) 49 1 48 97
Priority Foundation (PF) 39 1 38 97