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 43.1
TCS cold holding case @ retail 38.7
TCS closed door retail cold holding case 37.9

Food Temperatures


Description Temperature State Of Food
Honey dew melon 43
Strawberries @ walk in cold holding 43

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
Three compartment sink Kay Quat
Produce three compartment sink Produce Maxx

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 Peeler being stored over the by plastic wrapped was observed to have excessive amount of dried food residues on the blade. 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 Watermelon and cantaloupe, in large plastic containers on the food preparation table and rolling cart were observed to have internal temperature of 46-49 degrees F. Person in charge voluntary discard these food referenced in the violation in the trash at the time of 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 Cut produce in large plastic (Honey Dew, Watermelon and cantaloupe) did not have a date make on the container to indicate the preparation or discard date of the cut fruit. Priority (P) 0
42,43 Single service & gloves in 0
42,43 42 Single-service articles stored and used in 0
42,43 0080-04-09-.04(5)(b)3 Single-service articles shall not be reused. out Single use plastic containers were observed to be wash and sitting with clean ready to use dishes in the storage area. Priority (P) 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 Several of the cutting boards in the food preparation area were observed to be heavy scored. Priority (P) 0
Total Score Violation Score Inspection Score Inspection %
100 15 85 85
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 0 45 100
Priority (P) 49 5 44 89
Priority Foundation (PF) 39 0 39 100