Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
08/01/2024 High Risk Food Retail Yes Yes

Equipment Temperatures


Description Temperature
deli meat cooler 33
walk in grocery freezer 3
walk in raw meat cooler 35
raw meat room 40
walk in egg/deli cooler 37
walk in milk cooler 37
walk in produce cooler 39
retail raw meat coolers 38,38,37
retail deli meat cooler 37
retail sour cream cooler 37
retail egg cooler 37
retail jucie cooler 37
retail salad mix cooler 38
retail deli salad and sandwiches 37

Food Temperatures


Description Temperature State Of Food
crispito 155
sausage patty 145

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
wiping cloths at deli area 300 sani t 10 100
deli/kitchen ware wash sinks 200 sani t 10
raw meat room ware wash sinks 300 sani t 10 100
produce ware wash sinks 200 sani t 10 90

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)2 Handwashing sinks, properly supplied with soap out Raw meat processing room- no soap at hand washing sink. Priority Foundation (PF) 0
08 0080-04-09-.06(3)(a)4 Handwashing aids and devices may not be provided for sinks not designated as hand sink; hand signs not provided out Raw meat processing room- no hand washing sign at hand sink. Core (C) 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 Deli/kitchen- employees not wearing hat or hair nets on hair. Raw meat processing room- employee with beard not wearing net. Core (C) 1
44,45 Utensils and equipment in 0
44,45 45 Warewashing facilities installed, maintained, and used; test strips in 0
44,45 0080-04-09-.04(3)(a)2 Warewashing sink must have 3 compartments and be adequately sized for equipment being washed out raw meat processing room- 3 compartment sinks no stoppers for sinks. Priority Foundation (PF) 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 Dry storage area- insulation exposed at can and other food storage areas. Core (C) 2
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 3 42 93
Priority (P) 49 0 49 100
Priority Foundation (PF) 39 2 37 94