Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
01/13/2025 High Risk Food Retail Yes Yes

Equipment Temperatures


Description Temperature
Produce Walk In Cooler 39, 39
Deli Prep Lowboys 44, 42
Sandwich Make Unit 38, 38
Blast Chiller 43
Deli Meat Case 37-39
Deli Walk In Cooler Poultry 41
Deli Walk In Cooler 35
Deli Walk In Freezer 0
Meat Cut Room 55
Meat/Seafood Walk In Freezer 8
Meat Walk In Cooler 30, 39
Seafood Case 37, 38
Bakery Lowboy 35
Bakery Walk In Freezer 10, 13
Bakery Walk In Cooler 35
Dairy Walk In Cooler 35
Grocery Walk In Freezer 3
Retail Reach In Freezer -7 - 4
Retail Bakery Case 32
Retail Dairy/ Lunch Meat Reach In Cooler 33-37
Retail Meat/ Seafood Cases 25-32
Retail Deli Cases 32-40
Retail Produce Reach In Cooler 34-39
Pick up Reach In Cooler 32
Pick Up Reach In Freezer -3

Food Temperatures


Description Temperature State Of Food
Sliced Ham 51
Sliced Chicken 47
Sliced Cheeses 44-45
Sliced Pineapple 47
Pickles 38
Chicken Tenders 157
Cooked Bacon 40
Sliced Tomatoes 38
Bologna 36
Turkey Loaf 39
Raw Whole Chicken 35
White Fish 34
Scallops 35
Chicken and Wild Rice Soup 147

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
Produce Triple Sink Under 100 Q-San 10 62
Bottle In Deli 0 SaniSave
Deli Triple Sink 200 Q-San 10 54
Meat Triple Sink 200 Q-San 10 57
Triple Sink in Bakery Q-San 10
Dish Machine In Bakery 162.2

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
14 Food contact surfaces; clean and sanitized in 0
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 Observed triple sink in produce prep area and bottle in deli area to have under required 150 PPM when tested with inspector and firms test strips. PIC drained triple sink in produce prep area and refilled sink. Once refilled solution tested 200ppm. PIC emptied bottle in deli slicer area and checked solution at filling station. Filling station solution was 200PPM when checked. 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 Observed multiple items in deli lowboy to be in the temperature danger zone. Items included sliced cheeses, sliced deli meat, sliced onions, sliced pineapple. Items had internal temperature ranging from 44-51 degrees F when checked with inspector probe thermometer. PIC voluntarily discarded all the items and placed work order. Priority (P) 1
24,25 Chemical hazards in 0
24,25 25 Chemicals identified, stored, and used in 0
24,25 0080-04-09-.07(2)(d)1 Sanitizers level over manufacture's suggested use out Observed produce max PPM level to be over manufacturer recommended 30-60 PPM. PPM level tested 200 PPM with firms test strips. PIC emptied sink and refilled with solution. When tested again, solution was still over 200 PPM. PIC diluted solution to proper PPM. Level. Priority (P) 0
53 Ventilation, lighting, and designated areas used in 0
53 0080-04-09-.06(4)(c) Designated area for personal items shall be located so that food and equipment are protected from contamination; personal belongings properly stored out Observed employee box of cereal and milk to be stored with retail containers on rack in produce prep area. PIC moved cereal and milk to designated personal area. Core (C) 0
Total Score Violation Score Inspection Score Inspection %
100 14 86 86
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 1 44 97
Priority (P) 49 3 46 93
Priority Foundation (PF) 39 0 39 100