Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
09/19/2024 High Risk Food Retail Yes Yes

Equipment Temperatures


Description Temperature
Walk in Cold holding Unit @ food service 40.2
Small Cold holding Unit @ food service 42.3
Makeshift #1 @ food service 40.8
Makeshift #2 @ food service 41.2
Walk in Freezer @ back storage 19.7
Walk in Meat Cold holding 38.6
Cold holding unit @ open air @ retail 41.2
Produce walk in cold holding unit 43.3
TCS foods Walk in cold holding 50.3-54.4
Walk in Freezer @ outside 17.5

Food Temperatures


Description Temperature State Of Food
tofu @ walk in cold holding unit food service 39
scramble eggs @ FS walk in cold holding unit cooling @ 1 hour 101
fried tofu @ hot holding 139
mac and cheese @ hot holding 164
sausage and shrimp soup @ hot holding 162
grilled chicken @ cold holding self serve 42
grits @ walk in cold holding FS 40
Raw chicken @ walk in cold holding FS 42
burritos w/TCS @ walk in cold holding FS 43
ham @ makeshift cold holding 39
sliced tomatoes @ makeshift cold holding 39
roast beef @ makeshift cold holding 39
Brussel sprouts @ cook 192
grilled onion @ 1 hour cooling 86
baked chicken @ cooking 187

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
Automatic dish machine 169.2
Three compartment sink @ food service SK2
Three compartment sink @ produce not set up SK2
Three compartment sink @ meat department 200 SK2

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
08 Adequate handwashing sinks properly supplied and accessible in 0
08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices out No paper towels at the hand washing sink in the produce preparation room. Person in charge restocked paper towels during routine inspection. Priority Foundation (PF) 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 Sanitizer in food service sink basin was observed to have pH of over 500 ppm. Facility drained the sanitizer, refilled the sanitizer basin and the sanitizer was recheck and recorded as 200 ppm. 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 Leafy green lettuce at the self-serve cold holding bar was observed to have an internal temperature of 46-50 degrees F. Cheeses, yogurt and milk in the walk in dairy cold holding unit had internal temperature of 50-52 degrees F. Person in voluntary discard the food referenced in the violation from the cold holding self-serve bar. All the temperature control for safety foods in the dairy cold holding unit were voluntary pulled and segregated, all foods were marked with an "x" and placed in the dumpster. See additional comments in comment section. Priority (P) 0
21,22 Date & Time for food safety in 0
21,22 21 Date Marking and Disposition in 0
21,22 0080-04-09-.03(5)(a)7 Date Marking; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, ... out Hard boiled eggs, made in house not commercially prepared, did not have a preparation or discard expiration date. Person in charge voluntary discarded basket of hard-boiled eggs in the trash during routine inspection. Priority (P) 0
30,31 Food temp controls in 0
30,31 30 Proper cooling methods, adequate equipment for temperature control in 0
30,31 0080-04-09-.03(5)(a)5 Cooling Methods (shallow pans, smaller portions, rapid cooling equipment, stirring, ice bath, ice as ingredient) out Gravy in the cooling process being stored in the food service walk in cold holding unit was observed to have tight fitting plastic wrap over the metal container. Facility removed the plastic wrap and vented during routine inspection. Priority Foundation (PF) 0
30,31 0080-04-09-.04(3)(a)1 Equipment for cooling, heating, cold holding, and hot holding food shall be sufficient in number and capacity to provide safe food temperatures. out Ambient temperature of dairy walk in cold holding unit was observed to be 50.3-54.4 degrees F. Facility had temperature logs for 19 September 2024. Facility was observed to record an ambient temperature of dairy cold holding unit at 7 am of 50 degrees F. Hourly temperature checks were recorded at 50 degree F, till TDA observation. Facility call refrigeration service company and refrigerator company conducted a site visit and was activity working on the issue during routine inspection. Priority Foundation (PF) 0
Total Score Violation Score Inspection Score Inspection %
100 20 80 80
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 0 45 100
Priority (P) 49 3 46 93
Priority Foundation (PF) 39 3 36 92