Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
10/28/2024 High Risk Food Retail Yes No

Equipment Temperatures


Description Temperature
Prep Cooler Deli 38
Upright Prep Cooler Deli 40
Upright Prep Freezer 14
Walk In Freezer Deli -5
Upright Prep Cooler Deli 37
Walk In Cooler Deli 37
Salad's Case Deli 35
Full-Service Case Deli 37
Back Bar Deli 27
Retail Case's Produce 34-35
Walk In Cooler Produce 34
Retail Case's Meat 34-35
Walk In Cooler 35
Walk In Cooler Seafood 31
Full-Service Case Meat 38
Walk In Cooler Dairy 33
Walk In Freezer Back Stock -8
Walk In Freezer Grocery 7

Food Temperatures


Description Temperature State Of Food
Bone In Rotisserie Chicken 37
Sliced Onion 41
Sliced Tomato 40
Leaf Lettuce 42
Meat Loaf 39
Bone In BBQ Chicken 39
Diced Ham 41
Chicken Fingers 37
Pea Salad 31
Tuna Salad 35
Classic White Cheese 37
Roast Beef Chub 37
Turkey Breast Chub 36
Rotisserie Chicken 193
White Gravy 180
Scrambled Eggs 135
BBQ Leg Quarters 151
Bone In Fried Chicken 208
Cut Pineapple 39
Cut Cantaloupe 39
Neptune Salad 34
Chicken Salad 34

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
Three Compartment Sink Deli 300 Q-San 10 75
Automatic Dish Machine Deli NA Heat 161.8
Three Compartment Sink Produce 200 Q-San 10
Three Compartment Sink Meat 200 Q-San 10
Three Compartment Sink Seafood 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)(a) Food contact surfaces shall be visually clean. out -Observed a slimy build-up on the fresh produce leaf lettuce retail shelves at the time of inspection. -Observed yellow dried meat residue on the upper and lower band saw blade wheels at the time of inspection. -Observed yellow dried meat residue on the upper mixing arm seal in the meat grinder located in the walk-in cooler at the time of inspection. -Observed meat soils on the cuber blade guard at the time of inspection. The three-compartment sink was set up for Wash/Rinse/Sanitize and the cuber blade guard was in the sanitize section of the three compartment sink as washed and rinsed but still had meat soils on it. Priority Foundation (PF) 0
14 0080-04-09-.04(6)(b)2 Cooking, baking equipment, and microwaves cleaning frequency; at least every 24 hours out Observed excessive dried food splatters inside the microwave oven located in the deli department back of house at the time of inspection. Priority Foundation (PF) 0
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 repackaged containers of imitation crab meat in the retail display case in the meat department with no ingredients labeling at the time of inspection. PIC labeled all repackaged imitation crab meat with the ingredients list at the time of inspection. Priority Foundation (PF) 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 -Observed cutting boards in the deli, produce and meat department with deep cuts and excessive staining at the time of inspection. Priority (P) 0
44,45 45 Warewashing facilities installed, maintained, and used; test strips in 0
44,45 0080-04-09-.04(5)(a)4 Warewashing equipment shall be cleaned before use, to prevent recontamination, and at least every 24 hours if used. out Observed food soil build-up on the upper spray bar and upper interior of the dish machine. Core (C) 1
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 standing water in the interior bottom of the deli food prep table. - Observed food soil build-up on the shelves at the food prep table in the deli department. -Observed excessive food soil build-up in the bottom of the upright food prep cooler in the deli department at the time of inspection. Core (C) 0
Total Score Violation Score Inspection Score Inspection %
100 8 92 92
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 3 36 92