Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
05/07/2025 High Risk Food Retail Yes Yes

Equipment Temperatures


Description Temperature
Retail Steam Table 156
Retail Steam Table w/ Cold Water 69
Kitchen Walk-in Cooler 35
Kitchen Warmer 133
Deli Cold Case 31
Meat Prep Room 56
Meat Walk-in Freezer 4
Meat Walk-in Cooler 36
Retail 3 Door Freezer -7

Food Temperatures


Description Temperature State Of Food
Yellow Cheese- Steam Table w/ Cold Water 69
Sliced Tomato- Steam Table w/ Cold Water 68
Sliced Bologna- Steam Table 116
Cooked Chicken- Steam Table 95
Scrambled Eggs-Steam Table 137
Chocolate Sauce-Steam Table 147
Sausage Gravy-Steam Table 147
Ribs on Steam Table-Steam Table 112
Chicken-Steam Table 144
Brisket-Steam Table 175
Shredded Chicken in Steam Table (2 pans) 153
Smoked Whole Chub Bologna-Steam Table 112
Smoked Sausage-Steam Table 146
Smoked Small Chub Bologna-Steam Table 120
Coutry Style Ribs 34
Stew 37
Beans 150
Greens 167
Smoked Beef 144
Pimento Cheese 34
Milk 47

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
Meat CIP 100/200 Sani-T10 plus
Meat-3 Bay Sink 200 Sani-T10 plus 98
kitchen 3-Bay Sink 200 Sani-T10 plus 91
Retail Bucket 200 Sani-T10 plus 91

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
14 Food contact surfaces; clean and sanitized in 0
14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. out #1-Kitchen- Slicer had old dried food debris near the back of the blade and slicer body. //// #2- Deli- Slicer had old dried food debris behind the blade and near blade sharpener. Priority Foundation (PF) 0
19,20 safe temperature holding in 0
19,20 19 Hot holding temperature in 0
19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods out Retail Steam Table- Using a state issued and calibrated probe thermometer, several food items were between 95 to 120 degrees. Below the safe hot holding temperature of 135 degrees. PIC discarded all hot foods below 135 degrees Priority (P) 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 #1-Retail Steam Table w/ Cold Water- Using a state issued and calibrated probe thermometer the yellow cheese (69 degrees) and sliced tomatoes (68 degrees) were above the safe cold holding temperature of 41 degrees. /// #2-Retail Milk Cooler- Using a state issued and calibrated probe thermometer, milk was found to be at 47 degrees, above the safe cold holding temperature of 41 degrees. PIC discarded the cheese, tomatoes, and milk. 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)(e) Food shall be stored in a clean location, not exposed to contamination, at least 6 inches above the floor. Food shall not be stored in prohibited areas such as: locker/ch... out Meat Prep Room- Employee started using trash can as a table to store tray of ground meat. PIC relocated tray away from trash can. Core (C) 0
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 Retail Milk Cooler- Seals/gasket on milk cooler are separating from the door, leaving a gap between the seal and door. Milk stored directly next to the gap was above the safe cold holding temperature of 41 degrees. Core (C) 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 2 43 95
Priority (P) 49 2 47 95
Priority Foundation (PF) 39 1 38 97