Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
11/07/2024 High Risk Food Retail No No

Equipment Temperatures


Description Temperature
Makeshift unit @ food service 36.2
TCS food cold holding unit @ food service 33.4
Standing Freezer #1 @ food service -5.4
Standing Freezer #2 @ food service -8.4
Overstock cold holding unit @ food service 48.9
Walk in cold holding unit @ beer/w no TCS foods 47.3
Ice cream chest freezer #1-4 -1.5 to -18.0
Cold holding unit @ TCS foods @ retail 38.9 to 40.4

Food Temperatures


Description Temperature State Of Food
sliced tomatoes @ makeshift 39
chopped lettuce @ makeshift 38
hot dogs @ TCS food cold holding 39
raw beef @ TCS food cold holding unit 35

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
Three compartment sink not set up Bleach

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 Underside of the makeshift cutting board was observed to have excessive amount of dried food residues and build up. Priority Foundation (PF) 0
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 Gallon milk, "keep refrigerated" tarter sauce and shredded cheese in the overstock cold holding unit at the food service area were observed to have internal temperature of 46-51 degrees F. Sliced onion in makeshift unit had an internal temperature of 48 degrees F. Person in charge voluntary discarded the food reference in the violation in the dumpster during the routine inspection. Priority (P) 0
30,31 Food temp controls in 0
30,31 30 Proper cooling methods, adequate equipment for temperature control in 0
30,31 0080-04-09-.04(3)(a)1 Equipment for cooling, heating, cold holding, and hot holding food shall be sufficient in number and capacity to provide safe food temperatures. out Large overstock cold holding unit in the back area of the food service was observed to have ambient temperature of 48.9 degrees F. 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 Makeshift cutting board was observed to be heavy scored. 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 Outside and handles of the food service makeshift unit had excessive amount of dried food residues and build up. Core (C) 0
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 2 47 95
Priority Foundation (PF) 39 2 37 94