Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
02/07/2025 High Risk Food Retail No No

Equipment Temperatures


Description Temperature
Cut Room 46
Walk In Cooler 38
Retail Reach In Coolers 34-39
Retail Reach In Bunkers 40-51

Food Temperatures


Description Temperature State Of Food
Cut Pineapple 38
Cut Watermelon 37
Cut Cantaloupe 38
Cut Watermelon 42
Cut Oranges 38
Large Salads 49-51
Small Salads 52
Sliced Cucumbers 51
Cut Mixed Vegetables 41

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
Triple Sink Kay Quat II

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 Observed multiple items on retail sales floor to have temperature higher than 43 degrees F. Items included (9) Large Salads at 49-51 degrees F, (3) Small Salads at 52 degrees F, (7) Packages of sliced cucumbers at 51 degrees F and (4) Packages of cut mixed vegetables at 51 degrees F. All temperatures were taken with inspector probe thermometer. PIC voluntarily discarded out of temperature items. 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 Observed pans to be stored cleaned to be wet nested. Core (C) 0
Total Score Violation Score Inspection Score Inspection %
100 6 94 94
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 0 39 100