Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
12/18/2024 High Risk Food Retail Yes No

Equipment Temperatures


Description Temperature
Makeshift Unit @ food service 36.4
Walk In Cold holding unit @ bakery 39.3
Walk In Freezer @ bakery -9.3
Walk In Freezer @ food service -.7
Walk In Cooler @ produce 33.4
Walk In Cooler @ meat 36.2
Retail display case @ food service 34.6
Walk in Cold holding unit @ dairy 37.9
Cold holding unit @ pick up 38.7-41.1
Walk In Freezer @ grocery -11.2
Cold holding unit @ raw chicken 38.4

Food Temperatures


Description Temperature State Of Food
Chicken Salad @ food service 39
cranberry chicken salad @ food service 39
Rotisserie Chicken @ hot holding 137
raw beef @ meat department display case 38
ham deli meat @ food service 37
salami @ food service 38

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
Three compartment sink @ cheese 500 ppm Kay Quat
Three compartment sink @ food service not set up Kay Quat
Auto Dishwasher-food service 150.3
Three compartments Sink @ Bakery not set up Kay Quat
Auto Dishwasher @ bakery 153.4
Three compartment sink @ meat department not set up Kay Quat
Three compartment sink @ Seafood not set up Kay Quat
Three compartment sink @ Produce not set up Kay Quat

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
08 Adequate handwashing sinks properly supplied and accessible in 0
08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices out The hand sink at the back food service preparation area, near the ovens and blast chiller, did not have paper towels available. The hand sink next the food service three compartment sink did not have paper towels available. Person in charge had employee stock hand sink referenced in the violation with paper towels during routine inspection. 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 Automatic cheese grader had excessive amount of buildup and dried food residues from previous day use on the inside where the blade sits, the push plate and around the outside of the grader. The can opener attached to the food preparation table in the cheese area was observed to have excessive amount of dried food and build up on the blade. Utensils/Pans stored clean on rack in deli at the three-compartment sink were observed to have dried food residues and standing water in several of the underside of the pans. Priority Foundation (PF) 0
14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature out The first deli meat slicer was observed to have excessive amount of buildup on the underside from previous day use. Several of the knobs of the slicers were observed to have excessive amount of buildup and dried food residues. Priority (P) 2
14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions out The food service automatic dish machine had a internal temperature from the TDA lollypop thermometer recorded at 150.4 degrees F. The bakery automatic dish machine had an internal temperature from the TDA lollypop thermometer recorded at 153.4 degrees F. Priority (P) 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 Several package of sliced deli meat in the grab and go case were observed to have internal temperature of 44-46 degrees F. Person in charge voluntary discarded the food referenced in the violation in the trash during routine inspection. Priority (P) 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 Raw chicken rolling cart was observed to have crack in the middle of the top shelf. The white plastic container for chicken breading was observed to be heavy cracked and missing pieces. 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 The food service automatic dish machine had an excessive amount of dried food residues and build up on the sides, on the spray nozzles and bottom of the drain plan. Core (C) 2
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 Several of the bottom shelves of the food service cabinets were observed to have excessive amount of dried food residues and buildup. The drainage pipes under the three-compartment sink were observed to have excessive amount of dried food residues and build up in the food service area. The draw slides of the retail display deli meat case had an excessive amount of dried food residue and buildup. The deli meat retail display case had an excessive amount of brown liquid spillage and dried food residues. The rolling metal carts in the meat department, food service area, and produce department had an excessive amount of buildup and dried food residues. The dairy display racks in the dairy walk in cold holding unit had an excessive amount of dried food residues and build up. Core (C) 1
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 2 43 95
Priority (P) 49 4 45 91
Priority Foundation (PF) 39 2 37 94