Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
10/30/2024 High Risk Food Retail No No

Equipment Temperatures


Description Temperature
WIC Deli 34
Pizza station cooler 36
Wok station cooler 37
Sushi station cooler 38
Sushi station cooler/ retail case 34
Grill station cooler 40
Smoker prep cooler 39
WIC produce 40
WIC seafood 35
WIC meat 34
Meat display case 32
WIC Dairy 34
Starbucks coolers 32.32.32.32

Food Temperatures


Description Temperature State Of Food
Everything bagel roll 41
Low Mein 163
Fried Rice 162
Broccoli Cheese Casserole 149
Salisbury Steak 139
Cole Slaw 38
Salsa 41
Rotisserie Chicken 161
Chicken noodle soup 162

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
Dishwasher Deli 158.5
3 comp sink Deli 300 Chemstar
3 comp sink Deli 2 300 Chemstar
3 comp sink Produce 300 Chemstar
3 comp sink Meat 300 Chemstar
3 comp sink Meat 2 300 Chemstar
Starbucks Towel bucket 300 Chemstar

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)(b)2 Handwashing sink, hot water at least 100F; metered faucets run in 15seconds out Hand sink beside warewashing sink between bakery and deli, and handwashing sink in bakery not metering 100F in 15 seconds. There are other hand sinks in the area that can be used. Work order put in, employees instructed to use properly functioning hand sinks in the area. Priority Foundation (PF) 0
14 Food contact surfaces; clean and sanitized in 0
14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. out Band saw in meat department with meat residue. PIC stated the saw had not been used today and he presumed it was clean. PIC showed the employee who cleaned the machine and the machine was re-cleaned. Priority Foundation (PF) 0
16,17,18 cooking, reheating, cooling in 0
16,17,18 18 Cooling time and temperature in 0
16,17,18 0080-04-09-.03(5)(a)4(ii) Cooling must occur within four hours to 41°F or less from ambient temperature out Sushi rolls in retail case temperature tested with state calibrated thermometer: 45-51F. Items not properly cooled before being placed in the retail case. Prepare fish and vegetables in pans in cold holding prep table unit temperature tested with state calibrated thermometer: 47-54F. PIC instructed employees to remove the items from cold holding unit and place them in the walk-in cooler to be properly cooled to below 41F before placing the items in the preparation and retail coolers. Priority (P) 0
51,52 Facilities in 0
51,52 52 Physical facilities installed, maintained, clean in 0
51,52 0080-04-09-.06(5)(a) Maintained in good repair out Heavy leak from behind oven/sham area in back deli preparation area. PIC and kitchen worker said the problem has been going on for a while. Pooling or white/brownish liquid. See Picture attached to report. *Not the proofer Work order placed for the machine in question. Core (C) 2
Total Score Violation Score Inspection Score Inspection %
100 15 85 85
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 1 44 97
Priority (P) 49 1 48 97
Priority Foundation (PF) 39 2 37 94