Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
06/10/2024 High Risk Food Retail Yes Yes

Equipment Temperatures


Description Temperature
Walk in Cold holding unit @ meat department 40.2
Walk in Cold holding unit @ seafood 39.6
Walk in Freezer @ seafood 11.9
Walk in Cold holding unit @ bakery 40.8
Walk in Cold holding unit @ produce 39.6
Walk in Freezer @ grocery 9.7
Walk in Cold holding unit @ dairy 36.8
Overflow cold holding unit 34.1
Walk in Cold holding @ Backstock Preparation 40.6

Food Temperatures


Description Temperature State Of Food
roast beef @ deli meat display case 40
turkey deli meat @ deli meat display case 40
chicken salad @ deli display case 39
potato salad @ deli display case 38
bruschetta @ deli display case 39
chicken salad @ dairy cold holding unit @ 1 hour 44
ribs @ cooking 208
whole chicken @ cooking 199
cut strawberries @ produce 43
cut honey dew @ produce 42
cut pinapple @ produce 42
raw sausage @ meat department 39
raw salmon @ meat department 39
snails @ seafood department 36
oysters @ seafood department 39
leafy green salad mix @ back preparation 42

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
Three compartment sink @ food service 200 Solid Sense Sanitizer
Three compartment sink @ bakery 200 Solid Sense Sanitizer
Three compartment sink @ back preparation 200 Solid Sense Sanitizer
Three compartment sink -seafood 200 Solid Sense Sanitizer

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
09,10,11,12 Approved Source in 0
09,10,11,12 12 Shellstock tags, parasite destruction in 0
09,10,11,12 0080-04-09-.03(2)(c) Shell stock: original container, maintaining identification, date last sold or served recorded, and retained out Reviewed the last 90 days of shell stock tags. Facility did not have required information, observation of the shell stock tags, tag did not indicate the date last sold or discarded date. Priority Foundation (PF) 1
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 Deli meat slicer in the food service area was observed to have excessive amount dried food residues and build up on the on handles. Ban saw in the meat department was observed to have dried food residues and build up on the bottom guards and blade. Cheese cutter at the food service preparation area was observed to have dried food residues and build up on the handles and wire cutter. Priority (P) 2
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 Corners of the top of ban saw were observed to have dried food residues and build up. Several of the preparation tables in the meat department and seafood food department, the underside of the tables were observed to have excessive amount of dried food residues and build up. Core (C) 0
47,48,49 Plumbing in 0
47,48,49 47 Hot and cold water available in 0
47,48,49 0080-04-09-.05(1)(c) Hot and cold running water at sinks out Hand sink across from the deli meat case was observed to not have cold water available. Priority Foundation (PF) 0
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 Drains in the food service area under the ovens and preparation tables were observed to be excessive amount of food residues and build up. Core (C) 0
Total Score Violation Score Inspection Score Inspection %
100 17 83 83
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 2 43 95
Priority (P) 49 1 48 97
Priority Foundation (PF) 39 2 37 94