Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
11/25/2024 High Risk Food Retail Yes No

Equipment Temperatures


Description Temperature
deli case 30
blast chiller 37
WIC-Deli 27
Oven-not on
Buffet Warmer-not on
standing warmer-not on
2 Door Freezer-deli -2
Bakery WIC 30
Bakery WIF 11
Bakery retail freezer 14
open retail bakery case 26
seafood display case 42
seafood-WIC 31
Seafood WIF 32
meat prep room 43
meat WIC 33
dairy WIC 34
produce prep room 50
produce WIC 32
grocer store freezer -8
retail freezer ice cream 6
frozen vegetables 3
Boar's head/private selection/ home chef retail cooler 36,31/34,32/36/30
pet cooler 27

Food Temperatures


Description Temperature State Of Food
milk 32
pork lions 30
chicken 34
beef 31
atlantic salmon 34
catfish 30
eggs 31
smoked meat 32

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
3 compartment sink-deli 400 kay quat 94
3 compartment-bakery kay quat
3 compartment sink-produce kay quat
3 compartment-meat kay quat
3 compartment-seafood kay quat
Dishwasher

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)(e)1 Handwash sink shall only be used for washing hands; accessible at all times out Seafood hand sink had a blue and white scraper plastic item inside the sink. Priority Foundation (PF) 0
08 0080-04-09-.06(3)(a)2 Handwashing sinks, properly supplied with soap out No soap at the hand sink in the fresh seafood dept Priority Foundation (PF) 1
08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices out no paper towels at the hand sink in the meat fresh, seafood, and produce. Priority Foundation (PF) 1
14 Food contact surfaces; clean and sanitized in 0
14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. out Water sprinklers in the produce had organic white build up. The ice machine in the seafood depart has white/black and pink build up present. The fresh meat display case has old food present and was not clean had residue on the black and silver shelves. The shrimp steamer has old food residue present. Priority Foundation (PF) 1
14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature out Both slicers in the deli dept had old food residue present. Priority (P) 0
44,45 Utensils and equipment in 0
44,45 45 Warewashing facilities installed, maintained, and used; test strips in 0
44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. out No test strips in the seafood and fresh meat department. Priority Foundation (PF) 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 Vent guards in the produce, retail dairy cases bottoms need cleaning have build up present, retail smoked meat cases need cleaning at the bottoms. Core (C) 6
50 Toilet facilities; constructed, supplied, cleaned in 0
50 0080-04-09-.06(5)(h) Toilet room cleaning frequency out Men and women restroom in the front of the store has paper towels and tissue all over the floor and the toilets need cleaning. The men restroom in the back of the store has tissue and paper towels all over the floor and the toilets need cleaning. Core (C) 0
Total Score Violation Score Inspection Score Inspection %
100 13 87 87
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 5 34 87