Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
05/30/2023 High Risk Food Retail Yes Yes

Equipment Temperatures


Description Temperature
Walk in deli cooler 38.9
Walk in dairy cooler 34.2
Walk in freezer -food service -13.6
Standing freezer @ food service -14.9
Standing cold holding @ food service 37.1
Produce walk in cold holding 36.7
Meat walk in cold holding 33.3
Walk in Seafood cold holding unit 34.1

Food Temperatures


Description Temperature State Of Food
ground beef taco meat 139
bone in chicken @standing cold holding unit 40
mash potatoes @standing cold holding unit 40
chicken tenders @ standing cold holding unit 39
Whole chicken @ hot holding unit 156
sausage @ standing cold holding unit 41
mac & cheese @ standing cold holding unit 40
meat loaf @ standing cold holding unit 40
stewbeef @ standing cold holding unit 41
strawberries @ produce walk in cold holding unit 43
watermelon @ produce walk in cold holding unit 42
Bone in chicken @ cooking 199
pasta salad @ food service walk in cold holding unit 39
Whole chicken @ @ food service walk in cold holding unit 40

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
Three compartment sink-food service Q San 10
Three compartment sink-produce Q San 10
Three compartment sink-meat department 200 Q San 10

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
14 Food contact surfaces; clean and sanitized in 0
14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature out Can opener blade attached to the food service preparation table was observed to have excessive amount of dried food residues. The can opener blade attached to the food service preparation table was observed to have excessive amount of dried food residues. 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 Hard boil eggs and chopped leafy greens at the food service preparation station were observed to have internal temperature of 47 to 56 degrees F. Person in charge of voluntary discarded these foods referenced in the violations in the trash at the time of 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)7 Date Marking; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, ... out The turkey in the deli meats cold holding unit were observed to have a expiration/use by date of 29 May 2023 at 09:17 am. The bologna in the same location was observed to have expiration/use by date of 29 May 2023 at 07:05 pm. Person in charge of voluntary discarded these foods referenced in the violations in the trash at the time of inspection. Priority (P) 0
35,36 Pests & contamination in 0
35,36 35 Insects, rodents, and animals not present in 0
35,36 0080-04-09-.06(5)(k) Controlling Pests including evidence of pests and eliminating their presence. out Rodent dropping were observed to be small storage area of the food service area. A large amount of gnats were observed in the food service area in food preparation area and around food service area during the inspection. Priority Foundation (PF) 0
35,36 36 Contamination prevented during food preparation, storage or display in 0
35,36 0080-04-09-.03(3)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods out Several pans of vegetables, carrots and mixed vegetables were observed to be steam wells in the food service were observed stored uncovered and protected. Gear oil was observed to be leaking from the cuber seals of gear housing in the meat department. Priority (P) 0
44,45 Utensils and equipment in 0
44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used in 0
44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable out Several of the cutting boards in the food service area were observed to have excessive amount of scores and be uncleanable. 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 Several of the deep fryers in the food service area were observed to excessive amount of dried food residues and grease. The bottom of the standing freezer was observed to have excessive amount of ice build and dried food residues. The metal rack in the walk in dairy cold holding unit were observed to have excessive amount of dried food residues and build up. The feet and underside of to the deli meat slicers in the were observed to have excessive amount of dried food residues and build up. Core (C) 0
Total Score Violation Score Inspection Score Inspection %
100 19 81 81
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 1 44 97
Priority (P) 49 5 44 89
Priority Foundation (PF) 39 1 38 97