Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
12/30/2024 High Risk Food Retail Yes Yes

Equipment Temperatures


Description Temperature
Makeshift @ cooking 36.5
Deli meat display Case @ food service 35.8
Deli Salad display case @ food service 37.5
Walk in Freezer @ food service -11.2
Walk in Produce Cold holding unit 37.8
Walk in TCS Frozen Freezer -12.3
Walk in Meat Freezer -3.4
Walk in Meat Cold holding unit 35.438.
Standing Seafood Cold holding unit 37.8
Standing Seafood Freezer -1.1
Walk in dairy cold holding unit 32.0

Food Temperatures


Description Temperature State Of Food
Roast beef deli meat @ deli case 38
Turkey beef deli meat @ deli case 40
potato salad @ deli case 40
chicken salad @ deli case 40
sliced bell peppers @ sandwiches preparation 41
chopped lettuce @ sandwiches preparation 42
mash potatoes @ reheating 159
chicken tenders @ walk in cold holding unit food service 39
turkey @ hot holding 139
pasta salad @ walk in Cold holding unit food service 41
cantaloupe @ salad bar 40
meatballs @ walk in cold holding unit food service 39
whole chicken @ cooking @ recheck 176
raw chicken @ cold holding walk in 39
baked chicken @ hot holding 136
cooked greens @ reheat 151

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
Automatic Dish Machine
Three compartment sink -meat department not set up Kay Quat II
Three compartment sink -seafood department not set up Kay Quat II
Three compartment sink -produce department (not set up) not set up Kay Quat II

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
16,17,18 cooking, reheating, cooling in 0
16,17,18 16 Cooking time and temperature in 0
16,17,18 0080-04-09-.03(4)(a) Raw Animal Foods cooked to the required time and temperature out Rotisserie chicken was observed to be pulled for placing in single use containers. An internal temperature of the chicken was taken at cooking, chicken was observed to have internal temperature of 144 degrees F. Person in charge placed chicken back into rotisserie oven for cooking. The facility cooked the chicken and chicken internal temperature was rechecked at 174 degrees F. Priority (P) 0
16,17,18 18 Cooling time and temperature in 0
16,17,18 0080-04-09-.03(5)(a)4(i) Cooling must occur within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F or less. out Pulled chicken in white plastic container at the food service walk in cold holding unit, with a preparation date of 29 December 2024 had an internal temperature of 47-48 degrees F. This food items did not meet the time/temperature requirements. Person in charge had employee voluntary discard on the foods reference in the violation in the trash during routine inspection. 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 Cooked Pulled chicken and chicken wings in white containers being stored in the food service walk in cold holding unit were observed to have a preparation date of 28 December 2024. The pulled chicken and chicken wings were observed to have internal temperature of 46-48 degrees F. Person in charge had employee voluntary discard on the foods reference in the violation in the trash during routine inspection. Priority (P) 1
40,41 Utensils in 0
40,41 41 Utensils, equipment, and linens; stored, dried, and handled in 0
40,41 0080-04-09-.04(9)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining out Several plastic containers were observed to be wet stacked under the food preparation table in the food service area. Core (C) 1
Total Score Violation Score Inspection Score Inspection %
100 11 89 89
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