Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
09/05/2024 High Risk Food Retail Yes No

Equipment Temperatures


Description Temperature
chest freezer- not working at the time of inspection
WIF 14
cooler on counter in kitchen area 42
WIC 38
deli case-not working at the time of inspection
condiment station 36
food warmer 136

Food Temperatures


Description Temperature State Of Food
meatloaf 156
fried chicken 145
greens 140
raw chicken leg quaters 50
baked chicken 154
lima beans 164
raw fish 36
milk 41
eggs 38
pork ribs 93
spaghetti and meat 73
raw chicken leg quarters 50

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
3 compartment sink bleach

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
06,07 Hand Hygiene in 0
06,07 6 Hands Clean and Properly washed in 0
06,07 0080-04-09-.02(3)(b) Cleaning Procedure for washing hands and arms out Observed employee not washing hands when leaving the food area and returning to the food area from outside. Priority (P) 0
14 Food contact surfaces; clean and sanitized in 0
14 0080-04-09-.04(6)(b)2 Cooking, baking equipment, and microwaves cleaning frequency; at least every 24 hours out microwave has old food residue present. Priority Foundation (PF) 0
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(i) Cooling must occur within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F or less. out Food stored in the walk-in cooler at temperature Ribs at 93F and spaghetti sauce with ground beef 73F. Inspector discussed and left handouts for the correct process for cooling down cooked food before placing it in the cooler. The food was removed from the cooler to continue the cool down process. Priority (P) 0
32 Approved thawing methods in 0
32 0080-04-09-.03(5)(a)3 Thawing shall be performed in a refrigerator (under 41F) or submerged in cold running water. out Observed a case of frozen chicken and case of sway fish on the back sink thawing. The inspector discussed and left-hand outs for proper thawing of frozen food items. Core (C) 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)(c)2 Storage or display of packaged food in contact with water or ice out Box of food frozen in WIF had ice on top of box. Core (C) 1
53 Ventilation, lighting, and designated areas used in 0
53 0080-04-09-.06(2)(b)1 Light bulbs shall be shielded or shatter-resistant over food preparation or storage. out 2 light bulbs out in the food warmer PIC stated the bulbs have been ordered just waiting on the bulbs to come in. Core (C) 0
Total Score Violation Score Inspection Score Inspection %
100 21 79 79
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 1 38 97