Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
07/03/2025 High Risk Food Retail No No

Equipment Temperatures


Description Temperature
Prep cooler 39
Prep cooler 40
2 Doors cooler 41
Outside WIC 38
Outside WIF 8
Store WIC 39
Store WIF 3
Prep cooler in produce area 40
2 Doors freezer in produce area 12
Retail freezers 14
Meat/chicken display cooler 41
Display coolers 41,42

Food Temperatures


Description Temperature State Of Food
Diced chicken 40
Sliced onion 39
Cut green onion 41
Sliced cucumber 39
Sausage 40
Broccoli 42
Meat balls 41
Sliced carrots 39
Sliced peppers. 41
Shrimp 41
Beef 40
Shredded chicken 39
sliced mushroom 41
Pork skin with meat 70

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
3 Compartment sink in kitchen 10 70
3 compartment sink in the produce area 50 69
Sanitizer bucket 200 69

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
01 PIC present, Knowledgeable, Duties in 0
01 0080-04-09-.02(1)(b) Demonstration of knowledge out ** Employee in the kitchen wasn't aware of the proper washing of dishes. Employee was observed skipping the rinse step of the dishes (washing dishes and sanitize only). Priority Foundation (PF) 3
13 Food separated and protected in 0
13 0080-04-09-.03(3)(b)1(i)(I) Raw animal foods must be kept separate from ready to eat foods at all times out ** Observed raw chicken and ground beef were stored above RTE in the prep cooler in the kitchen area. PIC voluntarily corrected during inspection. Priority (P) 0
14 Food contact surfaces; clean and sanitized in 0
14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions out ** Observed chlorine sanitizer concentration at 10 ppm in the 3-compartment sink in the kitchen area. PIC voluntarily corrected during inspection. Priority (P) 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 ** Observed pork skin with meat stored at ambient temperature, temperature was 70F. PIC voluntarily discarded during inspection. 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)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods out ** Observed numerous food containers stored uncovered in the prep coolers, and 2 doors cooler in the kitchen area. Priority (P) 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 ** Build-up observed on the wall behind the grill, under the dishwasher, and under the shelves in the produce cutting area. Core (C) 1
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 ** Observed water damage on the ceiling tiles in the kitchen area. Core (C) 0
51,52 0080-04-09-.06(5)(n) Premises maintained free of unnecessary items and litter out ** Observed litter in the back open-air area around the store. Core (C) 0
Total Score Violation Score Inspection Score Inspection %
100 24 76 76
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 3 42 93
Priority (P) 49 4 45 91
Priority Foundation (PF) 39 1 38 97