Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
02/26/2025 High Risk Food Retail Yes Yes

Equipment Temperatures


Description Temperature
Walk-in Cooler (Deli) 35F
Walk-in Freezer (Deli) 12F
Walk-in Produce Cooler 35F
Walk-in Meat Cooler 35F
Walk-in Chicken Cooler 36F
Walk-in Meat/Sushi Freezer -5F
Walk-in Dairy Cooler 37F
Walk-in Grocery Freezer -15F
Deli Display Case 37F
Meat Display Case 32F
Deli Hot Box 147F

Food Temperatures


Description Temperature State Of Food
Sliced Onions 36F
Sliced Tomatoes 38F
Deli Sub Kit 39F
Pulled Pork 92 to 98F
Beef Ribs 98F
Chicken Wings x 6 173 to 188F
Fried Chicken Tenders x 5 34F (Blast Chiller)
Raw Salmon 32F
Raw Tuna 34F
Raw Shrimp with shell 35F

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
Deli Sanitizer Spray Bottle 150 Quaternary Ammonia
Deli Sanitizer Spray Bottle 2 200 Quaternary Ammonia
Bakery Sanitizer Spray Bottle 150 Quaternary Ammonia
3 Compartment Sink (Meat) 200 Quaternary Ammonia
Fruit Wash 30

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
01 PIC present, Knowledgeable, Duties in 0
01 0080-04-09-.02(1)(b) Demonstration of knowledge out Observed when asking PIC inside the Deli about the firm's procedures regarding TILT, they stated that they did not know. Also, when asking the PIC inside the Deli about different food processes used at the firm for Food Safety, they were not able to differentiate between the TCS foods that were held on TILT (Time in Leu of Temperature) and the hot held food items where they are using temperature food safety. I also observed when asking the PIC inside the produce department about the fruit wash that the firm uses and what parts per million does it need to be to effectively sanitize, the PIC stated that the fruit wash must be at 200 ppm. Per manufacturing instructions; fruit wash must be between 30-60 ppm. Priority Foundation (PF) 1
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 after testing the Commerical Hot water dishwasher several times that the temperature only reached 158F after running several different rinse cycles. Water temperature must be 160F or more to effectively hot water to sanitize dishes and equipment. Priority (P) 0
14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined out Observed when asking the PIC inside the produce department about the firm's sanitizer concentration for washing fruit the PIC stated that they needed a rate of 200 ppm. Per manufacturer's instructions, fruit wash sanitizer must be between 30 to 60 ppm. Priority Foundation (PF) 1
51,52 Facilities in 0
51,52 52 Physical facilities installed, maintained, clean in 0
51,52 0080-04-09-.06(5)(a) Maintained in good repair out Observe the hand sink inside the back deli kitchen to be slowly dripping underneath when its running. Also, I noted 'duct tape' used in repair of hand sink. Core (C) 0
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 1 48 97
Priority Foundation (PF) 39 2 37 94