Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
07/24/2024 High Risk Food Retail Yes Yes

Equipment Temperatures


Description Temperature
Deli meat display case 41.7
Meat Walk in Cold holding unit 39.4
Seafood Walk in Cold holding unit 40.1
Produce Walk in Cold holding unit 41.2
Walk in Freezer 10.3
Walk in TCS foods 40.3
Walk in Cold holding unit @ back food preparation 40.1
Seafood Walk in Freezer 12.3
Walk in Cold holding unit @ dairy 41.2

Food Temperatures


Description Temperature State Of Food
Tuna Salad @ display case 43
chicken salad @ display case 42
pasta salad @ display case 43
Whole chicken @ hot holding 158
pot roast @ hot holding 147
turkey @ deli meat display case 41
oysters @ meat department 42
salmon @ meat department 43
ground beef @ meat department 43
pork @ cooking (30 minutes) 94
cooked carrots @ hot holding 138

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
Three compartment sink -food service 200 Kay Quat Solid San
Three compartment sink -meat department 200 Kay Quat Solid San
Three compartment sink -produce department not set up Kay Quat Solid San
Three compartment sink -seafood department 200 Kay Quat Solid San
Three compartment sink -bakery department not set up Kay Quat Solid San
Three compartment sink -back food service department not set up Kay Quat Solid San

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
14 Food contact surfaces; clean and sanitized in 0
14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. out Pineapple core (in produce department) was observed to have excessive amount of build and dried food residues. Priority Foundation (PF) 0
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 ham and turkey were observed to have internal temperature of 46-50 degrees F. Pot stickers were observed to have internal temperature of 64 degrees F. Person in charge voluntary discarded the food referenced in the violation during the inspection. Priority (P) 0
26 Variance obtained; Specialized Processes in 0
26 0080-04-09-.03(4)(d) Juice packaged in a food establishment shall be treated under HACCP plan to attain a 5-log reduction of pathogenic organisms or labeled with a warning statement. out Facility was observed to be offering samples of unpasteurized juice at open air display case in produce department with no warning statement. Person in charge voluntary removed unpasteurized juice for sampling during the inspection. Priority (P) 0
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 Several large package containers were observed to be wet stacked under the food preparation table of the food service. 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 Underside of ban saw was observed to have excessive amount of dried food residues and build up. Core (C) 2
Total Score Violation Score Inspection Score Inspection %
100 15 85 85
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 2 43 95
Priority (P) 49 2 47 95
Priority Foundation (PF) 39 1 38 97