Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
12/02/2024 High Risk Food Retail Yes Yes

Equipment Temperatures


Description Temperature
Deli meat retail display cold holding unit 35.6
Walk in Cold holding @ food service 33.1
Walk in Cold holding @ meat department 32.1
Walk in Cold holding @ produce department 37.6
Walk in Cold holding @ seafood department 36.6
Walk in Cold holding @ bakery 33.9
Walk in Cold holding @ Back Storage Raw Chicken 31.6
Walk in Freezer @ food service -3.3
Walk in Freezer @ grocery -10
Walk in Cold holding @ dairy 31.8
Walk in Freezer @ Bakery -7.6

Food Temperatures


Description Temperature State Of Food
Tuna @ self serve salad bar 41
Whole chicken @ food service 156
ham deli meat @ food service display case 40
Slice deli meat turkey @ food service display case 41
chopped lettuce @ makeshift food service 42
fried chicken @ hot holding 157
chicken wings @ hot holding 154
Sliced tomatoes #1 @ makeshift food service 39
Salmon @ seafood display case 37
sliced watermelon @ produce preparation 38
Pasta salad @ salad bar self serve 40
Spinach @ salad bar 42
chicken tenders @ hot holding 145
oyster @ meat department 39
chili @ hot holding 162
shrimp @ cooking 208
fish @ cooking 214

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
Three compartment sink @ food service 200 Q San 10
Three compartment sink @ bakery 200 Q San 10
Three compartment sink @ meat department 200 Q San 10
Three compartment sink @ seafood 200 Q San 10
Three compartment sink @ produce not set up Q San 10

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
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 Sliced ham, sliced turkey, roast beef and sliced cheese at the food preparation had an internal temperature of 46-49 degrees F. Ham and turkey at the pull-out drawer at the food sandwich preparation line was observed to have internal temperature of 48-52 degrees F. All deli meats and cheese in the violation came from pre-chilled ingredients. Deli meat wraps at the food preparation area were observed to have internal temperature of 48 degrees F. All ingredients used in these deli meat wraps were from pre-chilled ingredients. Person in charge voluntarily discarded the foods referenced in the violation in the trash during the inspection. Priority (P) 2
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 Sweet Bs chicken deli meat, beef bologna, and Tuscan chicken deli meat were observed to not have a preparation/open or a discard/expiration date. These observations were observed in the retail deli meat display case. Person in charge voluntarily discarded the foods referenced in the violation in the trash during the inspection. 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 The feet of the deli meat slicers were observed to have a build-up of dried food residue and debris. Excessive amount of dried food residues and build up was observed on the bakery stand mixer and dough mixer. Several of the bottom of the tables in the food service area were observed to have excessive amount of dried food residues and build up. Core (C) 2
Total Score Violation Score Inspection Score Inspection %
100 9 91 91
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 1 44 97
Priority (P) 49 2 47 95
Priority Foundation (PF) 39 0 39 100