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 No

Equipment Temperatures


Description Temperature
Private selection meat display case 40
Standing warmer 195
WIF Bakery/ Deli 5
WIC Deli/bakery 33
prep room meat 43
deli meat case 38
WIC-meat 34
seafood display 35
seafood WIC 40
seafood 2 door freezer 13,11
grocery WIF 13
Dairy WIC 40
produce WIC 42
pet food cooler 41
seafood retail freezer 13
meat retail cooler (chicken, beef, turkey, pork) 36-41
seafood retail cooler 37
meat retail freezer (open bunkers) 3-10
seafood retail open bunker cooler 38
chill blast 39
Steam table 136

Food Temperatures


Description Temperature State Of Food
Roasted turkey slice 42
Rotisserie chicken 41
raw bone in chicken 34
ctr cut atlantic salmon 37
milk 36
eggs 38
whole catfish 36

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
3 compartment sink-del 300 Kay Quat 87
3 compartment -meat Kay Quat
3 compartment -seafood Kay Quat
3 compartment-produce Kay Quat

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
35,36 Pests & contamination in 0
35,36 35 Insects, rodents, and animals not present in 0
35,36 0080-04-09-.06(5)(k) Controlling Pests including evidence of pests and eliminating their presence. out Flies on food containers in produce prep area. Priority Foundation (PF) 0
35,36 0080-04-09-.06(5)(l) Dead or trapped birds, insects, rodents, and other pests removed out Dead bugs in produce area in the water with clean utensils. Core (C) 0
35,36 36 Contamination prevented during food preparation, storage or display in 0
35,36 0080-04-09-.03(3)(c)2 Storage or display of packaged food in contact with water or ice out Ice cream freezer near the beer cooler has ice build up on the ice cream and need to be removed from the freezer. The sprinklers in the produce retail area need to be cleaned, build up present. Core (C) 2
40,41 Utensils in 0
40,41 41 Utensils, equipment, and linens; stored, dried, and handled in 0
40,41 0080-04-09-.04(9)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining out Clean utensils were submerged in water in the supreme produce prep area, instead of laying flat and air drying. 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 Vent guards in various departments (dairy, meat/seafood, & produce) need cleaning excessive dust build up. The cooler where the turkey in the meat department bottom tray needs to be cleaned. Core (C) 4
51,52 Facilities in 0
51,52 52 Physical facilities installed, maintained, clean in 0
51,52 0080-04-09-.06(5)(a) Maintained in good repair out Gasket on produce walk in cooler need replacing. Core (C) 5
51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary out Throughout the hallway leading to the back storage room need sweeping. Core (C) 0
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 6 39 86
Priority (P) 49 0 49 100
Priority Foundation (PF) 39 1 38 97