Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
10/15/2024 High Risk Food Retail Yes Yes

Equipment Temperatures


Description Temperature
Walk in cold holding @ food service 38.8
Walk in freezer @ food service 13.4
Walk in cold holding @ bakery 41.1
Walk in cold holding @ Meat departent 40.7
Walk in Cold holding @ dairy 38.7
Walk in cold holding @ produce 41.3

Food Temperatures


Description Temperature State Of Food
Whole chicken @ hot holding 150
chiclen salad @ FS 38
shredded chicken @ walk in cold holding unit 39
rice @ walk in cold holding unit 37
ground beef @ walk in cold holding unit 39
rice @ hot holding 137
raw salmon @ meat department 43
raw beef @ meat department 42
raw pork @ meat department 42
bean @ hot holding 135
Rice @ walk in cold holding FS 39

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
Deli---three compartment sink not set up J512
Deli ---Auto Dishwasher 100 Low Temp Chlorine Dish Sanitizer
Meat---three compartment sink 200 J512
Produce---three compartment sink not set up J512

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 The avocado slicer in the produce department was observed to have dried food residues and build up. Priority Foundation (PF) 1
14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature out Upper lid of the second meat slicer was observed to have excessive amount of dried food residues on the upper lid. Priority (P) 2
33 Thermometers provided and accurate in 0
33 0080-04-09-.04(2)(d)9 Temperature Measuring Devices shall be located in hot and cold holding units; easily readable out The milk cold holding unit at the dairy unit was observed to not have a temperature measuring devices. Priority Foundation (PF) 0
35,36 Pests & contamination in 0
35,36 35 Insects, rodents, and animals not present in 0
35,36 0080-04-09-.06(2)(b)5 Outer Openings - Protected out Back receiving roll up door was observed to have gaps in the door to the outside on both sides of the door. Core (C) 0
38,39 wiping cloth & washing produce in 0
38,39 38 Wiping cloths properly used and stored in 0
38,39 0080-04-09-.03(3)(d)4 Wiping cloths shall be maintained dry or held in sanitizer; free of debris; wiping cloth storage containers are stored off the floor out Several wiping cloths were observed to be stored on basins of the sink basin and drain boards of the meat department sink. Core (C) 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 Cutting boards at the meat and produce department were observed to be heavy scored. Priority (P) 2
Total Score Violation Score Inspection Score Inspection %
100 12 88 88
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 2 43 95
Priority (P) 49 2 47 95
Priority Foundation (PF) 39 2 37 94