Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
10/31/2024 High Risk Food Retail No Yes

Equipment Temperatures


Description Temperature
Deli Area Wok Station 37
Deli Area Sandwich Cooler 39
Deli Area Pizza Prep Cooler 37
Cheese Retail RIC 40
Retail Area deli reach in cooler 37
Deli Cold Case RIC 39
Deli Cold Case #2 RIC 38
Deli Salad Cold Case RIC 35
Produce Retail RIC 39
Produce Walk in Cooler 40
Produce Salad Mix Wall 39
Dairy WIC 34
Dairy retail RIC 39
Meat RIC 38
Meat RIC 34
Seafood RIC 30
Seafood RIC 39
Meat Walk in Cooler 32
Starbucks RIC 38
Starbucks RIC #2 35

Food Temperatures


Description Temperature State Of Food
Chopped Red Peppers 38
Chopped Yellow Peppers 40
Chopped Onions 39
Cut Squash 39
Sliced Cucumbers 34
Potato Salad 41
Chicken Salad 42
Ham Strip 41
Boiled Egg 40
Broccoli Salad 41
Marshmellow Salad 41
Cut Strawberry 42
Cut Honeydew 43
Cut Pineapple 42
Cut Watermelon 38
Cut Peaches 41
Shredded Cheese 42
Yogurt 38
Rotisserie Chicken 188
Eggroll 157
Rice 167
Rotisserie Chicken 155

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
Starbucks Towel bucket 200 Kay Quat II 68
Starbucks 3-Compartment Sink 300 Kay Quat II 76
Deli Sanitizer Bottle 200 Kay Quat II 70
Deli 3-Compartment Sink 200 Kay Quat II 78
Bakery 3-Compartment Sink
Produce 3-Compartment Sink 300 Kay Quat II 76
Meat 3-Compartment Sink
Seafood 3-Compartment Sink

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
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 several items stored on the cold bar to temp above 41F with state calibrated thermometer. ***Observed several open bottles of sauces store in ambient temperature in the Wok Station area. These bottles were labeled 'Refrigerate After Opening' All items were voluntarily discarded. Priority (P) 2
24,25 Chemical hazards in 0
24,25 25 Chemicals identified, stored, and used in 0
24,25 0080-04-09-.07(1) Chemicals shall have identifying Information out Observed several chemical spray bottles to be mislabeled. In the backroom and bakery area, bottles with yellow liquid were labeled 'Kay Quat II'. Firm was unable to identify the correct chemical. Chemical bottles were emptied and discarded Priority Foundation (PF) 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 Observed 7 Turkeys stored in a retail bunker freezer to have ice build up on the packaging. *** Observed ice build up on packaged food product in the deli walk in freezer. Core (C) 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 a build up of food debris in the sandwich station reach in cooler gaskets. ***Observed black organic matter on the wok station reach in drawer gaskets. ***Observed black and white organic matter at the top of the retail produce display cooler near the water dispensers. ***Observed pink, green, and black organic build up on the caulking of the deli 3-compartment sink and adjacent hand washing sink. 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 2 43 95
Priority (P) 49 1 48 97
Priority Foundation (PF) 39 1 38 97