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
Prep RIF 5
Prep RIC 34
Sandwich Make Unit 34
Hotbox 161
Retail RIC 32
WIC 32
Novelty Ice Cream Freezer -5
Chest Freezer -1.5
Produce RIC 40

Food Temperatures


Description Temperature State Of Food
Sliced Tomatoes 39
Potato Salad 36
Quesadilla filling Red/Green 169/145
Mac N Cheese 135
Meat Loaf 145
Burger 207
Fried Chicken 154
Smoked Beef Brisket 163
Chicken And Gravy 145
Mashed Potatoes 142
Baked Beans 146
Smoked Beef Brisket 38
Quesadilla filling Green 40

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
Triple Sink Bleach

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
09,10,11,12 Approved Source in 0
09,10,11,12 9 Food obtained from an approved source in 0
09,10,11,12 0080-04-09-.03(2)(a) Food source complies with law; from permitted establishment; hermetically sealed container; fluid milk grade A; commercially caught fish; molluscan shellfish from I... out Observed 3 bottles of Old Chef Brand Strawberry Chipotle Jam for sale on retail sales floor. Old Chef is not an approved source. PIC voluntary discarded all 3 jams Priority (P) 1
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 1 gallon jug of Worcestershire sauce to be stored at ambient temperature. *Observed multiple inhouse made sauced to be stored at ambient temperature. Items included in house made BBQ Sauce and steak marinate. PIC discarded all items that require cold holding Priority (P) 0
26 Variance obtained; Specialized Processes in 0
26 0080-04-09-.03(5)(b)2 Reduced oxygen packaging without a Variance; packing time/temperature control for safety food using a reduced oxygen packaging method shall control the growth and toxin for... out Observed multiple raw fresh pork items and deli sliced items packed in house ROP packaged with no HACCP and Variance in place. All raw animal protein packages had a 14 shelf life and all deli meats had a 7 day shelf life Inspector let firm know if they want to continue to ROP items, they will need a HACCP and if they want to extend shelf life a Variance will need to be applied for. Priority (P) 1
34 Food Properly labeled in 0
34 0080-04-09-.03(6)(b) Food Label (common name, ingredient list, allergens, quantity, name & address of manufacturer), bulk food card/sign/placard; exempt for bulk unpackaged foods portioned to co... out Observed multiple inhouse packed items on retail sales floor missing manufacturer information. Items need firms name and address. Priority Foundation (PF) 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 0 45 100
Priority (P) 49 3 46 93
Priority Foundation (PF) 39 1 38 97