Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
07/12/2023 High Risk Food Retail Yes Yes

Equipment Temperatures


Description Temperature
Makeshift unit @ food preparation 41.3
Standing Cold holding unit @ food service 39.8
Standing Freezer #1 @ food service 17.5
Standing Freezer #2 @ food service 16.6
Walk in cold holding unit 36.7

Food Temperatures


Description Temperature State Of Food
sausage patties @ cooking 176
Scramble eggs made to order @ cooking 174
ham deli meat @ walk in Cold holding 41
roast beef deli meat @ walk in Cold holding 40
turkey meat @ standing cold holding unit 43
BBQ @ standing cold holding unit 41
cole slaw @ standing cold holding unit 41
gravy @ hot holding 167
hot dogs @ hot holding reheating 126
chili @ hot holding reheating 129
chili @ walk in cold holding unit 40
sausage biscuit @ grab and go hot holding 146
Ambient temperature shell eggs @ makeshift 44.3
sliced tomatoes @ makeshift 39
chopped lettuce @ makeshit 39
bologna deli meats @ makeshift 39

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
Three compartment sink 100 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 Employee was observed to handle raw shell eggs, crack and then pour raw shell eggs on flat top grill. Employee did not remove single use pair of gloves and wash their hands before moving on to handling utensils, food contact containers and ready to eat foods. 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 The grab and go pork tenderloin and chicken biscuits were observed to have an internal temperature of 114-123 degrees F. All food referenced in the violation were observed to be voluntary discarded in the trash at the time of inspection. 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 Precooked chicken, sausage and pork tenderloin biscuits on food preparation counter were observed to have internal temperature of 60 degree F. Dairy creamer at the self-serve coffee station was observed to have internal temperature of 70 degree F. All food referenced in the violation were observed to be voluntary discarded in the trash at the time of inspection. 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-.03(5)(a)5 Cooling Methods (shallow pans, smaller portions, rapid cooling equipment, stirring, ice bath, ice as ingredient) out The facility is not using proper cooling methods for cooked from raw sausage. Facility was observed to cook from raw sausage and place in plastic container to sit a room temperature. Internal temperature of cooked sausage was 96 degree F and 1 hour. Employee placed cooked sausage protective covering loose covering of foods and placed in freezer for rapid cooling. Discussed proper cooling methods with Person in Charge at the time of inspection. Priority Foundation (PF) 0
Total Score Violation Score Inspection Score Inspection %
100 13 87 87
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 0 45 100
Priority (P) 49 3 46 93
Priority Foundation (PF) 39 1 38 97