Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
11/19/2024 High Risk Food Retail Yes Yes

Equipment Temperatures


Description Temperature
Bakery Walk in Cooler 35
Bakery Walk in Freezer -4
Deli Service Cooler 38
Deli Walk in Cooler 39
Deli Reatil Coolers (3) 34, 39, 32
Produce Retail Coolers (3) 34, 35, 41
Produce Walk in Cooler 37
Seafood Bunker Freezer 0
Seafood Service Cooler 37
Seafood Reach in Freezer -7
Meat Walk in Cooler 36
Meat Retail Coolers (3) 33, 29, 33
Meat Bunker Coolers (3) 34, 26, 35
Smoked Meat Reatil Cooler 36
Meat Retail Freezers 3, -4
Dairy Walk in Cooler 35
Walk in Freezer -6
Dairy Retail Coolers (3) 30, 33, 36
Dairy Walk Around Coolers (2) 37, 35
Retail Freezers (5) 0, 4, -10, 3, -2

Food Temperatures


Description Temperature State Of Food
Turkey Breast 41
Potato Salad 34
Deli Ham 41
Charcuterie Board 36
Vegetable Tray 37
Salad Kit 40
Baby Spring Mix 41
Salmon 41
Ground Beef 34
Pork Chops 41
Shrimp 38
Chicken Breast 37
Chuck Roast 34
Pork Ribs 33
Bacon 33
Shredded Cheese 35
Butter 35
Milk 40
Yogurt 38

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
Bakery 3 Compartment Sink KayQuat II
Deli 3 Compartment Sink KayQuat II
Deli Commercial Dishwasher Hot Water
Meat 3 Compartment Sink KayQuat II
Seafood 3 Compartment Sink KayQuat II

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
40,41 Utensils in 0
40,41 40 In use utensils properly stored in 0
40,41 0080-04-09-.03(3)(d)2 In use utensils for food preparation or dispensing shall be stored properly; handle above food, or in running water, and protected. out A cup with no handle was observed stored inside a container of breading. The deli lead discarded this cup and was able to acquire a measuring cup with a handle to use as a scoop. Core (C) 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 1.) Dried deli meat pieces and food debris were observed in the door tracks of the deli service cooler. 2.) Loose shrimp, plastic, and other debris were observed in the wells of the seafood department bunker freezer. 3.) Excessive debris was observed in the bottom of the reach in freezer in the seafood department. 4.) Excessive dust build up was observed on the fan guards of meat prep room cooling unit. Core (C) 6
51,52 Facilities in 0
51,52 52 Physical facilities installed, maintained, clean in 0
51,52 0080-04-09-.06(2)(a) Floors, walls and ceilings - Designed, constructed, and installed smooth and easily cleanable out A ceiling tile is missing by the door inside the produce prep room and exposing insultation. Core (C) 0
51,52 0080-04-09-.06(5)(a) Maintained in good repair out 1.) A panel was observed to be separating from the side of the oven in the deli department and exposing insultation. 2. The hand sink in the produce prep room is not securely sealed to the wall. The caulk around the edges appears to have separated from the wall. 3.) Excessive ice build up was observed on the floor at the threshold of the bakery walk in door as well as on the interior of the secondary walk in freezer door and walk in freezer air flaps. Core (C) 0
51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary out 1.) Excessive levels of spilled sugar, plastic, and other debris was observed underneath the backstock racks in the back hallway. 2.) Crushed cans and other litter was observed around the pallets of vendor delivered product in the receiving area. Core (C) 0
51,52 0080-04-09-.06(5)(m) Maintenance tools such as brooms, mops, vacuum cleaners need to be properly stored; mops stored to air dry. out A mop was observed stored in a bucket of dirty mop water near the mop sink. Core (C) 0
Total Score Violation Score Inspection Score Inspection %
100 5 95 95
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 6 39 86
Priority (P) 49 0 49 100
Priority Foundation (PF) 39 0 39 100