Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
08/11/2023 High Risk Food Retail Yes Yes

Equipment Temperatures


Description Temperature
Makeshift Unit @ food service 40.9
Standing freezer @ food service 30.2
Standing TCS cold holding unit @ back 43.6
Walk in Cold holding unit 42.1
Chest Freezer #1 @ back 6.4
Chest Freezer #2 @ back 4.6
Ice cream freezer @ retail 3.2

Food Temperatures


Description Temperature State Of Food
bologna deli @ makeshift 43
ham deli meat @ makeshift 42
pulled pork @ makeshift 43
hot dogs @makeshift 42
chili @ hot holding 156
raw hamburger patty @ TCS Cold holding Unit 39
eggs cooked to order 154
ambient temperature shell @ Walk in Cold holding Unit 43

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
Three compartment sink -not set up Bleach

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
06,07 Hand Hygiene in 0
06,07 6 Hands Clean and Properly washed in 0
06,07 0080-04-09-.02(3)(c) Wash hands immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles; donni... out Priority (P) 0
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 Raw chicken was observed to be stored above ready to eat foods in the back storage chest freezer and raw ham (required to be cooked to 160-degree F internal temperature) in the makeshift was observed to be stored with deli meat lunch meats and above other ready to eat sauces. Priority (P) 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 A hamburger patty in plastic container at the makeshift was observed to internal temperature of 48 degree F. Person in charge voluntarily discard the food referenced in the violation in the trash during the inspection. Priority (P) 0
21,22 Date & Time for food safety in 0
21,22 21 Date Marking and Disposition in 0
21,22 0080-04-09-.03(5)(a)7 Date Marking; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, ... out Container of ham deli meat in the makeshift unit was observed to not have a preparation or discard date. Person in charge voluntarily discard the food referenced in the violation in the trash during the inspection. Priority (P) 1
44,45 Utensils and equipment in 0
44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used in 0
44,45 0080-04-09-.04(2)(b)6 Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance out The storage rack in the food service area was observed to using cardboard on the storage shelves. Core (C) 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 The Temperature Control of Safety in the back storage area was observed to have excessive dried food residues and build up on the bottom shelf and on the front glass door. Core (C) 0
Total Score Violation Score Inspection Score Inspection %
100 20 80 80
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 2 43 95
Priority (P) 49 4 45 91
Priority Foundation (PF) 39 0 39 100