Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
07/10/2023 High Risk Food Retail Yes No

Equipment Temperatures


Description Temperature
Walk in Cold holding unit 38.7
Overstock makeshift cold holding 39.4
Overstock cold holding under preparation 37.6

Food Temperatures


Description Temperature State Of Food
ham deli meat @ preparation 41
roast beef deli meat @ preparation 41
turkey deli meat @ preparation 40
sliced tomatoes @ preparation 41
leafy greens @ preparation 43
TCS chicken salad @ retail display case 38
TCS deli meat sandwiches @ retail display case 40
Chicken salad @ overstock cold holding 39
Sliced TCS cheese @ preparation 40
Sliced TCS cheese @ overstock cold holding 40

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
Three compartment sink- food service 200 Kay Quat

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
14 Food contact surfaces; clean and sanitized in 0
14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature out Deli meat slicers (both slicers) were observed to have excessive amount of dried food residues and build up on the lower lips and on the blades. Priority (P) 0
40,41 Utensils in 0
40,41 41 Utensils, equipment, and linens; stored, dried, and handled in 0
40,41 0080-04-09-.04(9)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining out Several of the metal containers in the clean ready to use area were observed to be wet stacked. Core (C) 0
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(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable out All of the small and large size cutting boards in the food preparation were observed to have heavy scoring. Priority (P) 0
Total Score Violation Score Inspection Score Inspection %
100 8 92 92
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 1 44 97
Priority (P) 49 2 47 95
Priority Foundation (PF) 39 0 39 100