Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
08/14/2024 High Risk Food Retail Yes Yes

Equipment Temperatures


Description Temperature
Deli retail meat / cheese display cooler 38
Deli warmer 182
Deli kitchen upright warmer 175
Deli kitchen walk-in cooler 34
Deli kitchen walk-in freezer -12
Deli retail cooler 38
Stock room walk-in freezer -15
Meat walk-in cooler 38
Meat walk-in freezer -6
Produce walk-in cooler 41
Dairy walk-in cooler 34
Retail meat cooler case 36
Retail produce cooler case 38
Retail dairy cooler case 38
Retail freezer case 12
Retail bunker cooler case 38
cutting room 39
produce cutting 50

Food Temperatures


Description Temperature State Of Food
mac and cheese 139
Luncheon meat 39
Baked chicken 139
Fried chicken 152
frozen vegetables 4
rotisserie chicken front warmer 145
produce cut salad 39
milk 35
beef casserole 1`42
fish 165
mashed potatoes 142
fried chicken 152

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
CIP meat room 200 click san
Deli 3-compartment warewash 200 click san
Meat 3-compartment warewash 200 click san
Produce 3-compartment warewash 200 click san click san
CIP produce 200 click san
rushing fruit and vegetable was 50-75 rushing

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
13 Food separated and protected in 0
13 0080-04-09-.03(3)(b)1(i)(I) Raw animal foods must be kept separate from ready to eat foods at all times out raw fish over cooked peel and eat shrimp and also beside and no divider*****in retail meat case meat manager rearranged duirng the inspection Priority (P) 0
13 0080-04-09-.03(3)(b)1(i)(II) Raw animal foods must be separated by species (unless intentionally combined) out raw chicken over pork in retail meat case meat manager corrected during the inspection Priority (P) 0
14 Food contact surfaces; clean and sanitized in 0
14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. out potato cutter old food residue, this would also fall under four hour cleaning Priority Foundation (PF) 3
14 0080-04-09-.04(6)(b)2 Cooking, baking equipment, and microwaves cleaning frequency; at least every 24 hours out smoker old greasy residue buildup*****Hot boxes soiled in kitchen Priority Foundation (PF) 0
35,36 Pests & contamination in 0
35,36 36 Contamination prevented during food preparation, storage or display in 0
35,36 0080-04-09-.03(3)(e) Food shall be stored in a clean location, not exposed to contamination, at least 6 inches above the floor. Food shall not be stored in prohibited areas such as: locker/ch... out Employee hat stored on wrapper in meat room, not sanitary. Core (C) 1
37 Personal Cleanliness in 0
37 0080-04-09-.02(4)(c) Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair while working with exposed food. out female employee not wearing a hat or hairnet in meat room, meat manager handed it to her to put on after I arrived but it was also directly on meat wrapper. Core (C) 1
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 ceiling in meat room over meat saw, food particles**** Milk walkin fanguards dusty***Excessive grease in between fryers on all wiring. It is all loose and uncovered and is just heavily covered in grease, not easily cleanable*** meat shelves fresh retail cases, soiled and old buildup, also the vents need cleaning. Core (C) 2
Total Score Violation Score Inspection Score Inspection %
100 14 86 86
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 3 42 93
Priority (P) 49 2 47 95
Priority Foundation (PF) 39 2 37 94