Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
07/23/2024 High Risk Food Retail Yes Yes

Equipment Temperatures


Description Temperature
Retail Meat Display 41.6
Overstock Food Service Colding Holding 40.8
Deli Walk in Cold holding unit 42.3
Chicken Cold holding unit @ food service 40.3
Meat Walk in Cold holding unit 37.6
Seafood Walk in Cold holding unit 40.2
Produce Walk in Cold holding unit 39.9
Grocery Frozen foods 4.2
Meat Walk in Freezer 10.4

Food Temperatures


Description Temperature State Of Food
cut watermelon @ produce 41
raw salmon @ meat department 37
Cooked shrimp @ meat department 38
raw white fish @ meat department 39
live mussels @ meat department 40
whole chicken @ cooking 201
chicken tenders @ cooking 187
sliced turkey @ food service 40
raw chicken @ food service 40
chopped lettuce @ food service 40
sliced roast beef @ food service 41
sliced tomatoes @ preparation 39
sliced peppers @ preparation 40
chopped lettuce @ preparation 40
chicken soup @ hot holding 146
chili @ hot holding 148
chicken tenders @ 10 mins cooling 44
chicken grilled @ 10 mins cooling 43

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
Three compartment sink-food service 200 Q San 10
Three compartment sink-produce 200 Q San 10
Automatic Dish Machine @ food service 176.4
Three compartment sink -bakery not set up Q San 10
Three compartment sink-meat department 200 Q San 10
Three compartment sink-seafood 200 Q San 10

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 2nd deli meat slicer, which had not been used prior to the observation was observed to have excessive amount of dried food residues and build up on the blades, underside lips of the slicer and push plates. Person in charge had employee conduct a full brake down and clean of the deli meat slicer referenced in the violation during the inspection. Priority (P) 1
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 Ham and Roasted turkey, and deli meat loafs did not have a preparation or discard date. No date mark stickers were observed on any of these foods referenced above. All food referenced in the violation were observed voluntary discard during the inspection. Priority (P) 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(5)(a)4 Warewashing equipment shall be cleaned before use, to prevent recontamination, and at least every 24 hours if used. out Automatic dish machine was observed to have excessive amount of buildup and food residues on inside of the machine. This area included sprayers, door seals and bottom of inside of the machine. Core (C) 0
Total Score Violation Score Inspection Score Inspection %
100 10 90 90
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 1 44 97
Priority (P) 49 2 47 95
Priority Foundation (PF) 39 0 39 100