Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
08/29/2024 High Risk Food Retail Yes No

Equipment Temperatures


Description Temperature
Cut Room 48
WIC 39
Bunkers Openair 39, 40, 42
Retail RIC 36-38

Food Temperatures


Description Temperature State Of Food
Cut Cantaloup in Cut Room 51
Cut Watermelon in Cut Room 45
Cut Pineapple in Cut Room 50
Cut Honeydew in Cut Room 47
Watermelon in Openair Bunker 44-50
Mixed Fruit in Openair Bunker 49
Oranges in Openair Bunker 49

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
Triple Sink Kay Quat II

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
16,17,18 cooking, reheating, cooling in 0
16,17,18 18 Cooling time and temperature in 0
16,17,18 0080-04-09-.03(5)(a)4(ii) Cooling must occur within four hours to 41°F or less from ambient temperature out Observed employee take cut and packaged pineapple from produce cut room to retail sales floor without proper cooling happening. Employee retrieved cut pineapple from retail sales floor and inspector took internal temperature. Internal temperature was 50 degrees F with inspector probe thermometer. Employee retrieved cut pineapple from retail sales floor and placed into WIC to cool to below 41 degrees F. Priority (P) 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 Observed multiple items in openair bunkers on retail sales floor to have internal temperatures ranging from 43-50 degrees. Items included cut watermelon, cut pineapple, cut oranges and mixed fruit cups. Temperatures were taken with inspector probe thermometer. PIC discarded all out of temperature foods. Priority (P) 0
Total Score Violation Score Inspection Score Inspection %
100 9 91 91
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