Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
07/25/2024 High Risk Food Retail No No

Equipment Temperatures


Description Temperature
Deli Prep Table 40F
Walk in Cooler 30F
Retail Deli Countertop Cooler 32F

Food Temperatures


Description Temperature State Of Food
Steak Biscuit 150F
Smoked Sausage 151F
Sausage Patties 116F
Tenderloin 122F
Chocolate Gravy 97F
Sausage Patties 178F
Tenderloin 175F
Chocolate Gravy 173F
Lettuce 42F
Onion 39F

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
3 compartment sink Bleach
Sanitizer Bucket 200 Bleach

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
06,07 Hand Hygiene in 0
06,07 7 No bare hand contact with ready to eat food in 0
06,07 0080-04-09-.03(3)(a)1 No bare hand contact with ready to eat food out Observed deli employee picking up cooked ready to eat biscuit without gloves. Discussed no bare hand contact with ready to eat foods. Deli employee washed hands and donned a pair of gloves. Observed hand washing and glove usage throughout inspection. Priority (P) 0
19,20 safe temperature holding in 0
19,20 19 Hot holding temperature in 0
19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods out Observed breakfast food items being held in single service aluminum pans while assembling breakfast biscuits. Food product was not being maintained at 135F or above for hot holding food safety. Food products probed with a calibrated state thermometer; sausage 116F, tenderloin 122F, chocolate gravy 122F. Food products were made approximately 45 minutes prior to inspection; items were reheated to 165F or above and placed in hot case/hot holding on stove; sausage 178F, tenderloin 173F, chocolate gravy 173F. Priority (P) 0
37 Personal Cleanliness in 0
37 0080-04-09-.02(4)(c) Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair while working with exposed food. out Observed deli employee with a beard longer than 1/4 preparing food with no beard net. Observed deli employee preparing food in flip flops (open toed shoes). Core (C) 0
50 Toilet facilities; constructed, supplied, cleaned in 0
50 0080-04-09-.06(5)(h) Toilet room cleaning frequency out Observed employee restroom walls and handwashing sink were heavily soiled with build up, and toilet lid and bowl were soiled with what appeared to be fecal matter. Core (C) 0
51,52 Facilities in 0
51,52 52 Physical facilities installed, maintained, clean in 0
51,52 0080-04-09-.06(2)(a) Floors, walls and ceilings - Designed, constructed, and installed smooth and easily cleanable out Observed 2 storage shelves on wall next to 3 compartment sink and 2 storage shelves above deli prep table made of raw wood. Shelves are not smooth and easily cleanable. Shelves need to be painted or varnished with clear coat. Core (C) 0
Total Score Violation Score Inspection Score Inspection %
100 14 86 86
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 3 42 93
Priority (P) 49 2 47 95
Priority Foundation (PF) 39 0 39 100