Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
07/25/2023 High Risk Food Retail Yes Yes

Equipment Temperatures


Description Temperature
WIC Deli 36
Deli meat case 36
Sushi Case 35
Sushi Prep Cooler 36
Retail RIC Deli 38
Produce WIC 34
Retail Produce RIC 36
WIC Meat 34
Retail Meat RIC 36
WIC Dairy 34
Retail Dairy RIC 37

Food Temperatures


Description Temperature State Of Food
Fried Chicken 140
Baked Chicken 143
Green Beans 139
Turkey 40
Potato Salad 39
Shrimp 36
Ground Beef 36

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
3 comp sink deli 200 Chemstar
3 comp sink produce 200 Chemstar
3 comp sink meat 200 Chemstar

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
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 Sliced watermelon in retail ice bin at 53F. removed sliced melons above 41F 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)(e) Food shall be stored in a clean location, not exposed to contamination, at least 6 inches above the floor. Food shall not be stored in prohibited areas such as: locker/ch... out Rack of Monkey Bread without a cover on top of rack, top pan exposed covered top of rack Core (C) 0
37 Personal Cleanliness in 0
37 0080-04-09-.02(3)(g) Food employees shall not wear jewelry on their arms and hands while preparing food; except plain band; including medical information jewelry out Employees in deli with large rings on hands. Core (C) 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)(d)1 Cleaned and sanitized utensils are handled, displayed, or dispensed to protect from contamination of food out 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 Knife holders in all departments have build up on top/inside. Core (C) 0
51,52 Facilities in 0
51,52 52 Physical facilities installed, maintained, clean in 0
51,52 0080-04-09-.06(2)(a) Floors, walls and ceilings - Designed, constructed, and installed smooth and easily cleanable out Hole in wall under handsink in deli. Core (C) 0
51,52 0080-04-09-.06(5)(a) Maintained in good repair out Candy cutting utensil with gap in blade. Handsink and 3 comp sink in Deli leaking. Handsink in Produce leaking. removed and discarded Core (C) 2
51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary in Handsink in meat department with heavy mold build up. Lobster tank with heavy mold build up inside. cleaned handsink Core (C) 0
Total Score Violation Score Inspection Score Inspection %
100 14 86 86
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 6 39 86
Priority (P) 49 1 48 97
Priority Foundation (PF) 39 0 39 100