Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
07/18/2024 High Risk Food Retail Yes Yes

Equipment Temperatures


Description Temperature
Standing freezer #1 12.4
Standing freezer #2 13.1
Freezer #2 @ retail 15.2
Freezer @ retail display 10.6
Makeshift @ food service 41.3
Meat retail display case 41.1

Food Temperatures


Description Temperature State Of Food
raw shell eggs @ walk in cold holding unit 42
Raw chicken @ walk in cold holding unit 39
deli loaf @ meat case 41
salsa @ front makeshift unit 39
sliced watermelon @ front makeshift unit 40
Raw beef @ meat retail display 40

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
Three compartment sink not set up Bleach

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
14 Food contact surfaces; clean and sanitized in 0
14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature out The bottom of the ban saw blade guards were observed to have excessive amount of buildup and dried food residues. The bottoms of the stand mixer had excessive amount of buildup and dried food residues. Priority (P) 2
19,20 safe temperature holding in 0
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 Sliced mango and sliced watermelon had internal temperature of 46-48 degrees F. This observation was made in the retail display cold holding unit in the front food preparation area. TCS sliced cakes were observed to have internal temperature of 48 degrees F. Person in charge voluntary discard these foods referenced in the violation in the trash during the inspection. Priority (P) 0
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 The deli meat loaf being stored in meat retail display case did not have a preparation/open date or a discard date. Cut watermelon in the front food preparation makeshift did not have a preparation/open date or a discard date. Priority (P) 2
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 Front retail display unit with cut fruit had an ambient temperature of 50.0 degrees F. Priority Foundation (PF) 0
35,36 Pests & contamination in 0
35,36 35 Insects, rodents, and animals not present in 0
35,36 0080-04-09-.06(2)(b)5 Outer Openings - Protected out The back receiving door was observed to have gap between the door and the floor. Core (C) 0
Total Score Violation Score Inspection Score Inspection %
100 20 80 80
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 1 44 97
Priority (P) 49 3 46 93
Priority Foundation (PF) 39 1 38 97