Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
06/09/2025 Medium Risk Food Retail Yes No

Equipment Temperatures


Description Temperature
Meat cutting room ambient temperature 56
Meat Walk In Cooler 39
Produce Walk In Cooler 38
Store Walk In Freezer -5
Dairy Walk In Cooler 35
Raw Meat Retail Case 39
Retail Meat Case 46
Egg Retail Case 38
Produce Retail Case 38
Retail Freezer upright -7, -9, 7, -14, -6, -7

Food Temperatures


Description Temperature State Of Food
Smithfield bacon sliced 52, 51, 47, 48, 46, 47, 46, 46, 46, 51, 52
Sugardale hotdogs 45
Butterball turkey bacon 48, 50, 49
Oscar Meyer chopped ham slice 47
Purnell's italian sausage 51, 50, 50
Purnells country sausage 43
Tennessee pride sage 50, 51
Swaggerty's Sausage 50
Fields thick cut bacon 50, 50
Carolina pride thick cut bacon 50, 50, 51
Always save bacon 50
Cacique pork chorizo 46
carolina pride mild pork sausage 52, 42, 48, 47
Mayo smoked sausage 50
Tennessee pride mild 46
Tennessee pride hot 42, 52, 52, 47, 48, 48, 45
Conecuh Cajun 46
Conecuh spicy hot 43
Hot dogs 48, 49 49, 50, 47, 47, 50, 50
Oscar meyer sliced deli meat 48, 48, 49, 47
Frosty morn chub bologna 56, 57, 52, 50
Reyers deli salad's 51, 49, 47
Bar S sliced meat 50, 48
Carolina pride deli meat 46, 43, 49, 42

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
3 Bay sink N/A Rushing Clicksan None prepped at time of inspection

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)(d)1 Handwashing Sinks located in food preparation, food dispensing, warewashing, and toilet rooms out Observed no hand sink in produce prep area, where cut melons have been prepped. 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 Observed knives stored clean in produce prep area with white organic matter smears, and buildup. 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 products located in retail meat cooler with prepackaged items such as sliced bacon, sausage, deli meat, hotdogs, bologna etc, to be held at a temperature above 41F. Two thermometers inside case were observed to read approx. 42F at time of inspection. All product temperatures were collected and recorded in this report with inspector issued/calibrated probe thermometer. PIC was notified and all items in retail meat case were voluntarily removed and relocated to rear storage walk in cooler to be held for insurance audit and disposal. Priority (P) 0
30,31 Food temp controls in 0
30,31 30 Proper cooling methods, adequate equipment for temperature control in 0
30,31 0080-04-09-.04(3)(a)1 Equipment for cooling, heating, cold holding, and hot holding food shall be sufficient in number and capacity to provide safe food temperatures. out Observed retail meat case cooling unit containing prepackaged meat products failing to maintain TCS product temperatures at 41F or below. Priority Foundation (PF) 0
46 Non-food contact surfaces clean in 0
46 0080-04-09-.04(6)(a)1(iii) Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. out Observed walk in freezer to have excessive ice buildup around entrance and beneath ventilation fans. Core (C) 0
51,52 Facilities in 0
51,52 51 Garbage and refuse properly disposed; facilities maintained in 0
51,52 0080-04-09-.05(5)(a) Waste containers durable & cleanable; inaccessible to pests; drain plugs as required; outside dumpster on cleanable surface; outside dumpster properly constructed. out Observed facility dumpster to have lid open with trash present. PIC voluntarily closed dumpster lids during this inspection. Core (C) 0
Total Score Violation Score Inspection Score Inspection %
100 19 81 81
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 2 43 95
Priority (P) 49 1 48 97
Priority Foundation (PF) 39 3 36 92