Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
06/25/2024 High Risk Food Retail Yes No

Equipment Temperatures


Description Temperature
Reach in Chub Case Deli 33
Walk in Cooler Deli 33
Walk in Freezer Deli -10
Walk in Cooler Bakery 33
Retail Wall Cooler Deli 34
Retail Reach in Sliced Deli Meat Cooler 36
Walk in Freezer Seafood -6
Walk in Cooler Meat 28
Walk in Cooler Produce 35
Walk in Frozen Foods Freezer -30
Walk in Cooler Dairy 34
Retail Reach in Cases Produce 34-37

Food Temperatures


Description Temperature State Of Food
Chicken Slider 136
Tater Kegs 160
Rotisserie Chicken 195
Fried Chicken Bone In 212
Honey Ham 30
Black Forest Ham 29
Rotisserie Chicken 38

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
Three Compartment Sink Deli 300 Kay Quat II
Three Compartment Sink Bakery 200 Kay Quat II
Automatic Dish Machine NA NA
Three Compartment Sink Produce 200 Kay Quat II
Three Compartment Sink Meat Room 200 Kay Quat II

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
08 Adequate handwashing sinks properly supplied and accessible in 0
08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices out Noted 1 hand wash sink in the deli and 1 hand wash sink in the bakery that were not supplied with paper towels at the time of inspection. PIC restocked the paper towels for both sinks during the inspection. Priority Foundation (PF) 0
14 Food contact surfaces; clean and sanitized in 0
14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. out Observed 2 slicers in the deli with dried food debris from previous day's use. Observed 3 slicer push plates stored as clean with dried food debris. Priority Foundation (PF) 1
14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined out Noted that the Kay Quat sanitizer bag in the deli at the three-compartment sink was empty at the time of inspection. Sanitizer reading resulted in 0 PPM. PIC replaced the empty bag with a new bag during the inspection. Sanitizer was rechecked and noted at 200 PPM. Priority Foundation (PF) 0
33 Thermometers provided and accurate in 0
33 0080-04-09-.04(2)(d)9 Temperature Measuring Devices shall be located in hot and cold holding units; easily readable out Noted that the produce department walk-in cooler temperature gauge was not working at the time of inspection. The gauge was reading 50 degrees, and the walk-in cooler internal temperature was 35-37 degrees as checked with infrared temperature gun. Priority Foundation (PF) 0
40,41 Utensils in 0
40,41 41 Utensils, equipment, and linens; stored, dried, and handled in 0
40,41 0080-04-09-.04(9)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining out Observed metal food preparation pans stacked and stored as clean and sanitized without allowing sufficient drying time. (Wet Stacking) Core (C) 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 Observed excessive soils on the floor and drains in the deli department. Observed excessive soils on the floor in the walk-in cooler in the produce department. Core (C) 1
Total Score Violation Score Inspection Score Inspection %
100 13 87 87
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 2 43 95
Priority (P) 49 0 49 100
Priority Foundation (PF) 39 4 35 89