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 Yes Yes

Equipment Temperatures


Description Temperature
Small cut product reach in cooler 40
Deli Food prep area cooler 41
Food Pre Area RIC 39
Retail area RIC 38
Meat Display Cooler 33
Outdoor Reach in cooler with meat 39
Small Deli Reach in cooler 41
Product outdoor cooler 40

Food Temperatures


Description Temperature State Of Food
ceviche 42
Refriend Beans 147
chicken 167
Rice 153
Beef roast 43
cut fruit 41
salsa 39

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
deli 3 pc sink clorox
deli 3 pc sink clorox
deli towel bucket 200 clorox
Meat department towel bucket 200 clorox
Meat department 3 pc sink clorox

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
04,05 Hygiene in 0
04,05 4 Eating, Drinking, or Using Tobacco in 0
04,05 0080-04-09-.02(4)(a) Employees shall eat, drink, or use any form of tobacco only in designated areas out Beverages and snacks on preparation table in meat market. Items were voluntarily discarded. Priority (P) 0
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 Prepared foods in deli reach-in cooler, probed 90-110 F. PIC stated they had been prepared in the morning. Items voluntarily discarded, and other items that were prepped later in the day were moved to freezer to cool faster, with the proper amount of time to ensure food safety. Priority (P) 0
16,17,18 0080-04-09-.03(5)(a)4(ii) Cooling must occur within four hours to 41°F or less from ambient temperature out Prepared food stack in walk-in cooler, probed at 55-61 F. PIC stated the food was prepared earlier in the day. Food was stacked 3 containers high, sealed, near door in walk-in cooler, unable to cool in time. Items were voluntarily discarded, and other items that needed to be cooled in proper amount of time were moved to freezer. 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(1) Chemicals shall have identifying Information in Spray bottle on beverage station counter without any identifying information. Priority Foundation (PF) 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 Meat department workers without hair restraint or hat working with exposed meat. Core (C) 0
40,41 Utensils in 0
40,41 40 In use utensils properly stored in 0
40,41 0080-04-09-.03(3)(d)2 In use utensils for food preparation or dispensing shall be stored properly; handle above food, or in running water, and protected. out Observed bowl submerged in salsa container. PIC voluntarily discarded the salsa. Core (C) 0
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 3 46 93
Priority Foundation (PF) 39 0 39 100