Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
08/07/2024 High Risk Food Retail Yes Yes

Equipment Temperatures


Description Temperature
bakery walk in cooler 32
Produce walk in cooler 35
ready to eat meats walk in cooler 35
Meat walk in cooler 40
deli walk in cooler 33
Dairy walk in cooler 32

Food Temperatures


Description Temperature State Of Food
colby jack cheese chub 39
bologna chub 36
rotisserie chicken 147
rotisserie chicken cooking 175
Egg Roll 189

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
Bakery manual sink
Deli manual sink
Produce manual sink
Deli spray bottle 400 Kayquat II

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
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 Chicken Sandwiches and BBQ sandwiches in hot holding case in deli area temperature tested with state calibrated thermometer between 99F-111F. Approximately 10 sandwiches voluntarily discarded during inspection. Priority (P) 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 Pepperoni, provolone, pepper turkey, roast beef, rotisserie style chicken, honey ham, and yellow american cheese sliced and bagged deli items in open air cold holding unit tested with state calibrated thermometer between 47F-55F. Approximately 20 packages of meats and cheeses voluntarily discarded during inspeciton. Priority (P) 0
Total Score Violation Score Inspection Score Inspection %
100 4 96 96
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 0 45 100
Priority (P) 49 2 47 95
Priority Foundation (PF) 39 0 39 100