Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
09/24/2024 High Risk Food Retail Yes No

Equipment Temperatures


Description Temperature
Deli Prep Table 35F
Hot Box 154F
Retail Deli Sandwich Cooler 33F
Walk in Cooler 40F
Milos Tea Retail Cooler 33F

Food Temperatures


Description Temperature State Of Food
Bologna Slices 40F
Tomato Slices 42F
Green Pepper Chunks 37F
Chicken Sandwich 154F
BBQ Sandwich 135F
Jalapeno Hot Dog 140F
Pepperoni Pizza 180F
Precooked Grilled Chicken Patty 37F

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
3 compartment sink 50 Clorox

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)(c) Wash hands immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles; donni... out Observed employee don gloves for food preparation (assembling sandwiches) without first washing hands. Discussion with Deli PIC on handwashing at the beginning of inspection; observed hands being washed before donning gloves throughout the remainder of 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 Observed dishwashing process in 3 compartment sink during inspection; dishes were washed, rinsed and set in sanitizer bay for drying. Sanitizer was not being used on dishes. Discussed 3 compartment set up and dishwashing process with Deli PIC. Sanitizer preparation and testing were done with Deli PIC; sanitizer tested at 100ppm, and dishes were sanitized and put on drying rack during inspection. 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)8 Date Marking; Discard food after 7 days at 41F out Observed the following deli items, in deli prep table, with expired date mark discard dates; container of lettuce created/prepared 09/17 expired 09/23, Deli Ham created/opened 09/13 expired 09/19, Deli Chicken created/opened 09/14 expired 09/20, Deli Turkey created/opened 09/17 expired 09/23. Today's inspection date is 09/24/24. Food products were voluntarily discarded during inspection. Priority (P) 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 Upon entering deli for inspection, observed Deli PIC preparing food product with no head covering. Head covering (ball cap) was donned during inspection. Core (C) 1
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 1 44 97
Priority (P) 49 3 46 93
Priority Foundation (PF) 39 0 39 100