Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
04/25/2023 High Risk Food Retail No Yes

Equipment Temperatures


Description Temperature
Deli area Reach in cooler 38
Deli Area lunch meat / Cheese Cooler 37
Deli Area WIC 36
Meat WIC 34
Dairy WIC 37
Produce WIC 38
Dairy retail RIC 37
Produce Retail RIC 39
Meat Retail RIC 36
Seafood Retail RIC 38
Cheese Retail RIC 36

Food Temperatures


Description Temperature State Of Food
Potatoe Wedges 204
Meatloaf- see note in violations-continue cooking 156
Chicken Pieces- 48
Watermelon 48
Pork Chop 150
Sausage 147
Cheesy Potatoe 152
Neptune Salad 38

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
Deli area 3 pc sink
Deli area dishwasher Hot Water 169.6
Produce area 3 pc sink
Deli area spray bottle 300 Q-San 10 70
Meat 3 pc sink
Seafood 3 pc sink 200 Q-San 10 66
Deli area 3 pc sink by walk in cooler

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
08 Adequate handwashing sinks properly supplied and accessible in 0
08 0080-04-09-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times out Hand washing sink in the bakery area was observed with food utensils (bakery tips) in the basin of the hand wash sink PIC moved these and coached bakery employees Priority Foundation (PF) 1
16,17,18 cooking, reheating, cooling in 0
16,17,18 16 Cooking time and temperature in 0
16,17,18 0080-04-09-.03(4)(a) Raw Animal Foods cooked to the required time and temperature out The deli area was in process of cooking meatloaf at time of inspection- Meatloaf was removed from the oven however the temperature of the meatloaf in all pans/areas of the meatloaf was not above the required 165. The meatloaf was placed back in the oven and certain meatloaf were still not above 165 in all areas PIC Coached team on taking temperatures of all areas of the meatloaf to ensure above 165 Priority (P) 0
16,17,18 18 Cooling time and temperature in 0
16,17,18 0080-04-09-.03(5)(a)4(i) Cooling must occur within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F or less. out Watermelons that were just cut were observed being brough from the produce area out to the retail area. These watermelons did not undergoe the cooling process and were tempted at 47 degrees. Salad Bar Items were brought out from the deli area and were tempted at 48 -50 degrees- these were not cooled properly before being brought to the retail area As these items were visually observed by the inspector to have been cut / prepared- allowed these items to be taken back to the walk in coolers and cooled properly 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 A bunker open air cooler in the store retail areas was not keeping lunch meats / cheeses below 41 degrees. State Calibrated thermometer was used and internal temperatures of food products were between 49-50 degrees. PIC voluntarily discarded these items- multiple packages of meat and cheese items Priority (P) 0
Total Score Violation Score Inspection Score Inspection %
100 13 87 87
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