Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
06/26/2024 High Risk Food Retail Yes Yes

Equipment Temperatures


Description Temperature
Walk in Cold Holding Unit @ food service 42.1
Walk in Cold Holding Unit @ meat department 11.2
Walk in Cold Holding Unit @ produce 42.1
Walk in Cold Holding Unit @ dairy 39.7
Walk in Freezer @ grocery -.3
Standing Cold holding @ seafood 41.2
Retail display Case @ food service 39.8
Pick up cold holding 40.4
Walk in freezer @ grocery #2 10.3

Food Temperatures


Description Temperature State Of Food
whole chicken @ cooling 20 mins 58
bake chicken @ cooking 192
bone in fried chicken @ cooking 178
chicken salad @ deli meat display case 40
ham @ deli meat display case 40
chicken salad @ walk in cold holding unit 40
crab salad @ meat display case 37
salmon @ meat display case 34
ground beef @ meat display case 42

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
Three compartment sink @ food service 300 Kay Quat
Three compartment sink @ meat department 300 Kay Quat
Three compartment @ bakery 300 Kay Quat
Three compartment @ seafood 300 Kay Quat
Automatic Dish machine @ bakery 164.7
Automatic Dish machine @ food service 156.2

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
04,05 Hygiene in 0
04,05 4 Eating, Drinking, or Using Tobacco in 0
04,05 0080-04-09-.02(4)(a) Employees shall eat, drink, or use any form of tobacco only in designated areas out Employee's personal drink was observed to be stored next to deli meat slicer in food service preparation area while open foods were present. Employee discarded personal drink in the trash at the time of inspection. Priority (P) 0
06,07 Hand Hygiene in 0
06,07 6 Hands Clean and Properly washed in 0
06,07 0080-04-09-.02(3)(c) Wash hands immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles; donni... out Employee was observed to handle personal drink with single use gloves on and did not wash their hands after handling personal drink before returning to ready to eat food handling and preparation. Priority (P) 0
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 The deli meat slicer near the deli meat preparation station was observed to have dried food residues on the blades and underside lips. The bottom blades of the bakery department bread slicer were observed to have excessive amount of dried food residues and build up. The wheel of the ban saw in the meat department had excessive amount of dried food residues and build up. The underside of the blade guards on the bottom of the ban saw had excessive amount of build and dried food residues. 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 Food service dish machine was observed to recorded at 154.4 degrees F at final rinse. 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 TCS deli meat ham sandwiches were observed to have internal temperature of 48 to 49 degrees. Pasta salad, made from pre-chilled ingredients, was observed to have internal temperature of 46 to 47 degrees F. All foods referenced in the violations were observed to voluntary discarded during the inspection. Priority (P) 0
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 Drawer slides of the retail display deli meat cases was observed to have excessive amount of dried food residues and build up. Excessive amount of dried food residues were observed on the push carts in the cheese food preparation area. Core (C) 1
51,52 Facilities in 0
51,52 52 Physical facilities installed, maintained, clean in 0
51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary out Fan guards were observed have excessive amount of dust in the produce, meat department and dairy walk in cold holding unit. Core (C) 1
Total Score Violation Score Inspection Score Inspection %
100 21 79 79
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 2 43 95
Priority (P) 49 5 44 89
Priority Foundation (PF) 39 0 39 100