Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
07/22/2024 High Risk Food Retail Yes Yes

Equipment Temperatures


Description Temperature
Fresh Meat Case 40
Walk-In Cooler 36

Food Temperatures


Description Temperature State Of Food
Bone In Fried Whole Chicken 170
Ham 40
Cheese 39

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
06,07 Hand Hygiene in 0
06,07 6 Hands Clean and Properly washed in 0
06,07 0080-04-09-.02(3)(b) Cleaning Procedure for washing hands and arms out Observed employee return from outside cooking and failing to use soap when washing hands. Priority (P) 1
06,07 0080-04-09-.02(3)(d) Food employees shall clean their hands in a handwashing sink out Observed employee wash hands in the warewash sink after returning to kitchen area from outside. Priority Foundation (PF) 0
14 Food contact surfaces; clean and sanitized in 0
14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions out Observed employee failing to properly submerge dishes in sanitizer for minimum of 30 seconds after washing and rinsing food contact containers. Employee only washing, rinsing, and air drying. Priority (P) 1
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 pulled pork out of temperature at hot warmer. The pulled pork was temperature checked at 98'-105'. Observed fried bone in chicken legs out of temperature at food warmer. The chicken legs was temperature checked at 118'-120'. Product must be a minimum of 135'. Product discarded during time of inspection. Priority (P) 2
51,52 Facilities in 0
51,52 52 Physical facilities installed, maintained, clean in 0
51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary out Observed heavy lint, webbing, and dust build up on beams above outside cooking unit at time of inspection. Core (C) 0
53 Ventilation, lighting, and designated areas used in 0
53 0080-04-09-.06(2)(b)1 Light bulbs shall be shielded or shatter-resistant over food preparation or storage. out Observed lights inside the food warmer not a shatter resistant bulb. Core (C) 1
Total Score Violation Score Inspection Score Inspection %
100 16 84 84
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 1 38 97