Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
10/30/2024 High Risk Food Retail No No

Equipment Temperatures


Description Temperature
Eggs cooler 39
Deli display cooler 38
Deli WIC 37
Bakery WIC 38
Meat WIC 39
Seafood display cooler 38
Cheese display cooler 10
Cut fruits cooler 40
Milk WIC 39
Back WIF -6
Raw chicken banker 39
Pick up cooler 39

Food Temperatures


Description Temperature State Of Food
Baked chicken 174
Shrimp 39
Raw salmon 37
Rotini salad 42/45

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
Dish washer 163.8
3 Compartment sink in seafood area 0 103
3 Compartment sink in the deli area 150 102
Sanitizer spray bottle 200 71

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 beef observed stored above fully cooked country ham and bologna. ** Raw Conecuh sausage (label with safe handling instruction observed stored next to/in direct contact with fully cooked sausage. PIC voluntarily corrected during inspection. Priority (P) 0
14 Food contact surfaces; clean and sanitized in 0
14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions out ** Quat sanitizer concentration was observed at 0 ppm in the seafood area. Priority (P) 0
14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined out ** Employees in the seafood and deli areas were observed testing the Quat sanitizer while the solution was hot (105F). The manufacturer recommended a sanitizer solution temperature between 65F and 75F. Priority Foundation (PF) 2
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 ** Build-up observed on the floor ( under the table and racks) in the bakery area. ** Build up on the proofer doors and handles. ** Dust build-up on the ceiling tiles in the bakery area. ** Observed heavy build-up on the floor under the fryer, and on the sides of the fryer. ** Observed Ice build-up on the ceiling of the back WIF. ** Observed build-up on the shelves and walls of produce ( holding prepackaged produce) and retail coolers. ** Build-up observed on the dish washer door. Core (C) 2
53 Ventilation, lighting, and designated areas used in 0
53 0080-04-09-.06(4)(c) Designated area for personal items shall be located so that food and equipment are protected from contamination; personal belongings properly stored out ** Partial consumed water bottle observed stored inside the blast chiller next to chicken. PIC voluntarily corrected during inspection. 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 2 43 95
Priority (P) 49 2 47 95
Priority Foundation (PF) 39 1 38 97