Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
02/06/2025 High Risk Food Retail Yes No

Equipment Temperatures


Description Temperature
Bakery Lowboys 34
Bakery Walk In Freezers 9, 22
Bakery Walk In Cooler 36
Blast Chiller 9
Deli Walk In Cooler 40, 39
Deli Walk In Freezer 3
Deli Display Case 33-36
Deli Lowboys 38
Cold Drawers In Deli 39, 30
Sandwich Make Unit 31
Produce Cut Room 54
Produce Walk In Coolers 34, 35
Seafood Case 40
Seafood Reach In Cooler 33
Meat Cut Room 42
Meat Walk In Cooler 34
Raw Poultry Walk in Cooler 31
Grocery Walk In Freezers 0, 2
Dairy Walk In Cooler 33
Retail Dairy Reach In Coolers 34-41
Retail Lunchmeat Reach In Cooler 32-41
Retail Reach In Freezers -14-4
Retail Meat Reach In Coolers 29-33
Retail Produce Reach In Cooler 32-38
Retail Deli Cases 35-40
Pick Up Reach In Cooler 34
Pick Up Reach In Freezer 5
Hotbox In Deli 138, 158, 184

Food Temperatures


Description Temperature State Of Food
Cut Honeydew 38
Sliced Tomatoes 59
Ham Loaf 36
Roast Beef Loaf 38
Cheddar Loaf 41
Sliced Tomatoes 36
Sliced Pickles 38
Shredded Lettuce 41
Sliced Onions 37
Sliced Cucumbers 32
Fried Chicken Breast 67
Cooked Shrimp 38
Raw Salmon 38
White Fish 32
Pitted Olives 43
Cherry Pepper stuffed with Prosciutto 41
Diced Ham on Salad Bar 43
Shredded Carrots on Salad Bar 41
Chicken Tortilla Soup 154
Sour Cream 49
Cookie Dough 46-54
Egg Wash 64

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
Bakery Triple Sink Q-San 10
Deli Triple Sink Q-San 10
Dish Machine In Deli 160.4
Bottle In Deli 200-300 SaniSave
Produce Triple Sink 200 Q-San 10 61
Seafood Triple Sink 200 Q-San 10 58
Meat Triple Sink 200 Q-San 10 53

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
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 Observe egg wash in bakery with an internal temperature of 64 degrees F when checked with inspector probe thermometer. *Observed Sour Cream on Retail Sales Floor to have an internal temperature of 49 degrees F when checked with inspector probe thermometer. **Observed cookie dough on retail sales floor to have an internal temperature of 46-54 degrees F when checked with inspector probe thermometer. PIC voluntarily discarded all out of temperature items. Priority (P) 0
35,36 Pests & contamination in 0
35,36 36 Contamination prevented during food preparation, storage or display in 0
35,36 0080-04-09-.03(3)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods out Observed foreign debris in inside top cabinet of band saw in meat cut room. Debris source could not be determined. Observed 1 package with debris on retail sales floor. Picture attached of debris on band saw. Meat Manger broke down band saw, cleaned and sanitized. PIC removed package from retail sale and placed in cut room. Priority (P) 0
44,45 Utensils and equipment in 0
44,45 45 Warewashing facilities installed, maintained, and used; test strips in 0
44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. out Observed no test kit or thermometer for dish machine in deli. PIC stated they had a lollipop thermometer but one could not be found. Priority Foundation (PF) 0
Total Score Violation Score Inspection Score Inspection %
100 10 90 90
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 0 45 100
Priority (P) 49 2 47 95
Priority Foundation (PF) 39 1 38 97