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 No No

Equipment Temperatures


Description Temperature
Retail Veggie Coolers 42F
Retail TCS Chest Freezers -1 to 5F
Retail TCS Upright Freezers -10 to 8F
Meat Display Cases 38F
Fresh Fish Pelleted ice Cases 32F
TCS Frozen Fish Freezer 15F
Walk-in Cooler (Produce) 37F
Walk-in Cooler 2 (Produce) 37F
Walk-in Cooler 3 (Produce) 38F
Walk-in Meat Cooler 35F
Walk-in Grocery Freezer -1F
Walk-in Grocery Freezer 2 -3F
Walk-in Meat Freezer 12F
Retail Chicken Cooler 37F
Retail Meat/Pork Cooler 37F
Retail Coolers 34 to 40F
Retail Freezers -1 to 19F

Food Temperatures


Description Temperature State Of Food
Raw Salmon 33F
Raw Red Fish 39F
Raw Tilapia 33F
Raw Squid 32F
Raw Yellow Tail 40F
Raw Mackerel x 4 36F
Raw Pompano 32F
Raw Pork Shoulder 34F
Raw Beef Shank 36F
Raw Steak Strips 36F
Raw Buffalo Fish 34F

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
3 Compartment Sink 200 Chlorine
Sanitizer Bucket Meat 100 Chlorine
Sanitizer Bucket 2 Meat 200 Chlorine

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
09,10,11,12 Approved Source in 0
09,10,11,12 12 Shellstock tags, parasite destruction in 0
09,10,11,12 0080-04-09-.03(2)(c) Shell stock: original container, maintaining identification, date last sold or served recorded, and retained out I observed the firm's shellfish tags are stored unorganized and missing the last date sold or retained. Also, I observed no harvester tag inside of the retail case where shell stock is sold. Priority Foundation (PF) 0
14 Food contact surfaces; clean and sanitized in 0
14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. out I observed the meat grinder stored clean with encrusted old meat residue still inside of equipment and on grinding arm. I also observed the cutting boards used today with old blood and meat still on the bottoms from the previous night's use. PIC put all dirty equipment into cleaning and the wash basin of the 3 Compartment sink. Priority Foundation (PF) 0
14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature out Observed no slicer cleaning log for in use band saw and slicer. Priority (P) 0
33 Thermometers provided and accurate in 0
33 0080-04-09-.04(5)(b)1 Good Repair and Calibration (Thermometers shall be accurate to plus or minus 2F) in Observed several thermometers inside the Produce and Meat walk-in coolers not working properly. Priority Foundation (PF) 0
47,48,49 Plumbing in 0
47,48,49 49 Sewage and waste water disposal in 0
47,48,49 0080-04-09-.05(4)(c) Sewage and waste water properly disposed through public sewer or approved septic system; including condensate drainage out I observed a severe amount of water leaking from the hand sink adjacent to the 3 Compartment sink in the produce room. This wastewater is not draining properly and standing on the floor when in use. I also observed some leaky pipes underneath the Meat departments 3 compartment sink wash basin allowing wastewater to drain onto the floor and puddled. PIC placed these sinks out of use or under repair. Priority (P) 0
Total Score Violation Score Inspection Score Inspection %
100 14 86 86
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 2 37 94