Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
03/17/2025 High Risk Food Retail No No

Equipment Temperatures


Description Temperature
Retail Reach In Coolers 36, 38
Retail Reach In Bunkers 38, 39, 47
Walk In Cooler 38
Produce Cut Room 47

Food Temperatures


Description Temperature State Of Food
Cut Honeydew 43
Peeled Oranges 40
Cut Pineapple 42
Strawberry Fruit Mix 46-48
Cut Mangos 47-50
Pineapple Mix 45-47
Large Fruit Platter 45-47
Cucumbers 43
Ceasar salads 46-50
Cooked Chicken Strips 45-46
House Salads 43-47
Large House Salads 46-47
Mixes Vegetable Bowls 46-48

Warewashing Information


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

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
08 Adequate handwashing sinks properly supplied and accessible in 0
08 0080-04-09-.05(2)(b)2 Handwashing sink, hot water at least 100F; metered faucets run in 15seconds out Observed no hot water at hand sink in food prep area. Water temperature was 63 degrees F after running water for 60 seconds. Inspector closed food prep area due to lack of hot water. PIC voluntarily discarded all food prepped on current day. Priority Foundation (PF) 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 Observed multiple items in open air bunker on retail sales floor to have internal temperature ranging from 45-50 degrees F when checked with inspector probe thermometer. Items included mix fruit bowls, Salads, vegetable mixes, mangos, cooked chicken strips. PIC voluntarily discarded all out of temperature foods. Priority (P) 1
Total Score Violation Score Inspection Score Inspection %
100 8 92 92
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 0 45 100
Priority (P) 49 1 48 97
Priority Foundation (PF) 39 1 38 97