Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
05/30/2024 High Risk Food Retail Yes Yes

Equipment Temperatures


Description Temperature
Walk in Cold holding Unit @ food service 41.3
Small Cold holding Unit @ food service 42.2
Makeshift #1 @ food service 41.4
Makeshift #2 @ food service 41.1
Walk in Freezer @ back storage 10.3
Walk in Meat Cold holding 37.6
Cold holding unit @ front preparation line 40.8
Produce walk in cold holding unit 39.5
TCS foods Walk in cold holding 42.4
Walk in Freezer @ outside 15.3

Food Temperatures


Description Temperature State Of Food
fried tofu @ walk in cold holding 38
baked chicken @ walk in cold holding 38
red sauce @ walk in cold holding 38
grits @ walk in cold holding 38
tofu @ walk in cold holding 38
sliced tomatoes @ makeshift 41
sliced ham @ makeshift 41
sliced turkey @ makeshift 42
egg scramble @ hot holding 163
grits @ hot holding 167

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
Three compartment sink -food service 350 Interion Grade A Sanitizer
Three compartment sink -meat department-not set up 300 Interion Grade A Sanitizer
Three compartment sink -produce department-not set up 300 Interion Grade A Sanitizer
Automatic Dish machine 161.1

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
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 Several of the vegetable chopper was observed to have excessive amount of dried food on the blades. Facility removed these chopper blades to the three-compartment sink area for washing, rinsing and sanitizing. Priority (P) 2
16,17,18 cooking, reheating, cooling in 0
16,17,18 18 Cooling time and temperature in 0
16,17,18 0080-04-09-.03(5)(a)4(i) Cooling must occur within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F or less. out Three metal pot of soup with a preparation date of 29 May 2024 was observed to have internal temperature of 47-51 degrees. These pots of soups were observed in the food service walk in cold holding unit. Person in charge voluntary discard the foods referenced in the violation in the trash during the inspection. Priority (P) 1
Total Score Violation Score Inspection Score Inspection %
100 9 91 91
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