Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
07/30/2024 High Risk Food Retail Yes No

Equipment Temperatures


Description Temperature
Deli blast chiller 37
Deli display case 34
Deli prep coolers with cold drawers 38, 53
Deli WIC 39
Deli WIF 19
Deli 3 door tabletop cooler 50
Produce WIC 34
Bakery WIF 16
Meat WIC 37
Chicken and RTE WIC 34
Seafood display case 37
Seafood WIC 35
Bakery WIC 35
General Merch WIF -1
Meat cut room 54
Dairy and Egg WIC 34
Retail coolers 41, 41, 40, 41, 40, 33
Retail freezers 4, 0, 8, 12, 11

Food Temperatures


Description Temperature State Of Food
Sliced green peppers 49, 55, 38
Sliced onion 49, 55
Sliced tomato 38
Sliced cucumber 54
Sliced tomato 53
Cooked shrimp 34
Salmon 34
Haddock 34
Shredded mozzarella/parmesan 49
Bacon 47
Diced onion 39
Sliced green pepper 38
Cut honeydew 42
Green bean salad 40
Wild mushroom bisque 144

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
Deli 3 bay sink 200 Qsan 10 78
Bakery 3 bay sink 0, 300 Qsan 10 70

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
14 Food contact surfaces; clean and sanitized in 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 concentration of quaternary ammonia based sanitizer solution in Bakery 3 bay sink to be 0ppm (200-400 required). Carton of whipped topping resting in sink in sanitizer PIC drained sink and replaced with fresh solution (300ppm) as well as discarding carton; PIC and staff could not speak to purpose of carton being in sanitizer section of sink Priority (P) 0
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 *Observed toppings in lefthand deli prep cooler and 3 door tabletop cooler to be above 41F when tested with inspector and PIC's calibrated probe thermometers. *Observed contents of a retail bunker cooler to have internal temperatures above 41F when tested with inspector's calibrated probe thermometer PIC voluntarily discarded all TCS items from cooler with temperatures above 41F. This includes all sandwich toppings in prep cooler (sliced produce, meats and cheeses) and contents of retail bunker cooler (bacon, shredded cheeses, and hashbrowns) 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 2 47 95
Priority Foundation (PF) 39 0 39 100