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 Yes

Equipment Temperatures


Description Temperature
WIC deli 36
WIC produce 34
WIC meat 34
WIC seafood 35
WIC dairy 36
RIC retail sliced sandwich meats 38

Food Temperatures


Description Temperature State Of Food
taco meat salad bar 129
fried chicken hotbox 188
sliced cucumbers salad bar 36
potatoes hotbox 150
baked chicken hotbox retail floor 142
cubed turkey RIC deli 50
cubed ham RIC deli 50
ranch dressing RIC deli 52
shredded cheese RIC deli 53
sliced cucumbers RIC deli 52
diced onions RIC deli 52
cut watermelon produce WIC 35
shrimp seafood case 35
chicken wing meat case 34

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
3 comp sink deli 200 Q San
dishwasher water 180
3 comp sink produce 200 Q San
3 comp sink meat 200 Q San

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
14 Food contact surfaces; clean and sanitized in 0
14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. out Observed gasket in the meat grinder with old food residue build up. Priority Foundation (PF) 1
19,20 safe temperature holding in 0
19,20 19 Hot holding temperature in 0
19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods out Observed beef stew at 129F on salad bar, hot station. Temperature taken with state calibrated themometer. PIC discarded beef stew. Priority (P) 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 reach in cooler located in kitchen with temperture reaching 50F. Foods in cooler temping at 50F-53F. See tempertures below. All foods not at 41F or below in the reach in cooler were discarded by PIC Priority (P) 0
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 Observed reachin coolers and freezers in the kitchen of deli with black substance and food debris build up inside, on doors and sides of units. Core (C) 0
51,52 Facilities in 0
51,52 52 Physical facilities installed, maintained, clean in 0
51,52 0080-04-09-.06(5)(a) Maintained in good repair out Observed heavy ice build up on walk in freezers. Core (C) 0
51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary out Observed floors in deli kitchen with build up grease under fryers and grills as well as under reach in coolers and freezers. Black slimy substance under and around reach in cooler. Core (C) 0
Total Score Violation Score Inspection Score Inspection %
100 11 89 89
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