Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
07/28/2023 High Risk Food Retail Yes Yes

Equipment Temperatures


Description Temperature
Deli WIC - chubs 40
Deli WIC - chicken 41
Bakery WIC 38
Bakery WIF 1 2
Bakery WIF 2 -1
Produce WIC 37
Seafood WIC 41
Meat WIC 34
Seafood WIF -3
Dairy WIC 38
Backstock WIF -19
Sandwich/Salad retail case 50

Food Temperatures


Description Temperature State Of Food
Sliced tomato 41
Sliced bell pepper 40
Sliced onion 40
Sliced deli meat - sandwich line 1 42
Sliced deli meat - sandwich line 2 45
Sliced deli meat - sandwich line 3 48
Sliced deli meat - sandwich line 4 47
Sliced deli meat - sandwich line 5 45
Sliced deli meat - sandwich line 6 44
Sliced deli meat - sandwich line 7 56
Fried catfish 202
Chicken wild rice soup 136
Chili 178
Cut watermelon 43
Cut pineapple 42
Raw salmon filet 1 40
Raw salmon filet 2 42
Raw salmon filet 3 42
Cooked shrimp 1 40
Cooked shrimp 2 37
Salad 49
Sandwich 1 50
Sandwich 2 45
Panera soup 1 45
Panera soup 2 41
Banana pudding 45
Chicken meal kit 50
Fried chicken 44

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
Deli 3 compartment sink 200
Bakery 3 compartment sink 150
Bakery dishwasher 165.1
Bakery 3 compartment - decorating section 300
Produce 3 compartment sink 200
Seafood 3 compartment sink 200
Meat 4 compartment sink 300

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 Observed multiple sandwich kit deli meats stored above 41 degrees F when temperature was taken with inspector's probe thermometer. Observed multiple sandwiches and salads in retail case held above 41 degrees F when temperature was taken with inspector's probe thermometer. Some of the deli sandwich kits were prepared less than 4 hours prior to inspection. Employee voluntarily moved those kits to blast chiller to bring temperature below 41 degrees F. All other items were voluntarily discarded. 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 Observed at least 5 non-exempt, opened deli chubs without any form of date marking. 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 0 45 100
Priority (P) 49 2 47 95
Priority Foundation (PF) 39 0 39 100