Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
11/06/2024 High Risk Food Retail Yes Yes

Equipment Temperatures


Description Temperature
Prep Cooler 40
Sandwich Warmer 136
Hot Case 164
Kitchen Walk-in Cooler 37
Cooler Island 56
Retail Walk-in Cooler 39

Food Temperatures


Description Temperature State Of Food
Biscuits 110/112/104/107
Pizza Stick 134/136
Mini Taco 139
Sausage Crumbles 38
Sliced Pepperoni 40
Okra 200
Pinwheels 57/56
Sub Sandwich 57
Chobani Yogurt 52/51/51/54/55
Packaged Carrots 56
Packaged Cranberries 55
Packaged Dill Pickles 57
Packaged Snap Peas 55
Packaged Hot Dill Pickles 56
Packaged Eggs 50
Burritos 55
Chobani Yogurt Drinks 58
Lunchables 53
Roltini 52/57
Cheese Snacks 51/48/47/46/49/52/55/58/61

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
Spray Bottle 100 Bleach

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
01 PIC present, Knowledgeable, Duties in 0
01 0080-04-09-.02(1)(b) Demonstration of knowledge out PIC was unable to demonstrate knowledge of proper hot and cold holding temperatures. Priority Foundation (PF) 0
01 0080-04-09-.02(1)(c) Person in charge - Duties out Due to the number of violations especially priority and repeat violations PIC is unable to show active managerial control. 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 black organic matter build-up on nozzles of retail slushie, frappe, and cappuccino machines. Priority Foundation (PF) 3
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 biscuits in the sandwich warmer with internal temperatures ranging from 104F-112F when checked with Inspector's probe thermometer which is below the 135F requirement for hot holding. Person In Charge (PIC) voluntarily discarded all out of temperature products. (4 biscuits) Priority (P) 2
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 Observed the retail island cooler maintaining 56F. Internal temperatures measured between 46F-61F when taken with Inspector's probe thermometer. PIC voluntarily discarded all out of temperature products. (2 pinwheels, 1 sub, 15 yogurts, 39 packaged vegetables, 5 packaged eggs, 3 burritos, 4 yogurt drinks, 23 roltini, 8 lunchables, and 126 cheese snacks) Priority (P) 2
21,22 Date & Time for food safety in 0
21,22 21 Date Marking and Disposition in 0
21,22 0080-04-09-.03(5)(a)7 Date Marking; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, ... out Observed no date marking on items in the prep cooler when asked PIC said items were kept in there for two to three days. PIC discarded all products missing required date marking information. Priority (P) 0
24,25 Chemical hazards in 0
24,25 25 Chemicals identified, stored, and used in 0
24,25 0080-04-09-.07(2)(b) Chemicals used according to law; pesticide shall be applied only by an certified applicator. out Observed a can of raid stored under the three compartment sink with other store use chemicals. PIC voluntarily discarded the can of raid. Priority (P) 0
30,31 Food temp controls in 0
30,31 30 Proper cooling methods, adequate equipment for temperature control in 0
30,31 0080-04-09-.04(3)(a)1 Equipment for cooling, heating, cold holding, and hot holding food shall be sufficient in number and capacity to provide safe food temperatures. out Observed the island cooler maintaining temperatures of 56F. This caused the internal temperatures of all TCS items in the cooler to be above the 41F limit for cold holding when temperatures were checked with inspector's probe thermometer. Priority Foundation (PF) 0
37 Personal Cleanliness in 0
37 0080-04-09-.02(3)(g) Food employees shall not wear jewelry on their arms and hands while preparing food; except plain band; including medical information jewelry out Observed employee preparing food while wearing a bracelet. Core (C) 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 employee preparing food without wearing any kind of approved hair restraint. Core (C) 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 Observed significant ice build-up on the island cooler vents. Core (C) 0
50 Toilet facilities; constructed, supplied, cleaned in 0
50 0080-04-09-.05(5)(a)7 A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. out Observed no covered receptacle available in the women's restroom. Core (C) 0
51,52 Facilities in 0
51,52 51 Garbage and refuse properly disposed; facilities maintained in 0
51,52 0080-04-09-.05(5)(a) Waste containers durable & cleanable; inaccessible to pests; drain plugs as required; outside dumpster on cleanable surface; outside dumpster properly constructed. out Observed no drain plug installed with trash present in the dumpster. Core (C) 1
51,52 52 Physical facilities installed, maintained, clean in 0
51,52 0080-04-09-.06(5)(m) Maintenance tools such as brooms, mops, vacuum cleaners need to be properly stored; mops stored to air dry. out Observed three mops stored with bristles directly on the floor. Core (C) 0
Total Score Violation Score Inspection Score Inspection %
100 32 68 68
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 6 39 86
Priority (P) 49 4 45 91
Priority Foundation (PF) 39 4 35 89