Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
08/08/2023 High Risk Food Retail No No

Equipment Temperatures


Description Temperature
deli meat cooler 38
deli cheese cooler 37
walk in deli meat cooler 37
walk in freezer deli 0
walk in produce 35
walk in raw meat cooler 33
walk in grocery freezer 0
dairy walk in cooler 36
OPD freezer 0,2,0
OPD retail 39,38,37,37
retail raw meat 35
retail eggs 37
retail dairy 37
retail pizza cooler 37
retail prepackaged salads 38
retail sandwiches 37

Food Temperatures


Description Temperature State Of Food
chicken tenders 170
chicken wings 168
roasted chickens 155

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
dei 3 compartment sinks with drain area 200 k quat 93
bakery 3 compartment sink with drain area 200 k quat 89
bakery dishwasher 170

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
08 Adequate handwashing sinks properly supplied and accessible in 0
08 0080-04-09-.05(2)(b)2 Handwashing sink, hot water at least 100F; metered faucets run in 15seconds out Front men/women rest rooms water at hand sinks not reaching 100 highest could get to reach after several minutes of running only 80 degrees. water should reach at least 100 when washing hands. Priority Foundation (PF) 0
08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices out Produce prep room- no paper towels at hand sink. Have paper Towels at all hand sinks. Priority Foundation (PF) 0
14 Food contact surfaces; clean and sanitized in 0
14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. out Baking pans old build up on pans. Clean more frequently. Priority Foundation (PF) 2
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(2)(b) All multiuse equipment must be cleanable including food contact, CIP, lacking "V" threads, oil filtering, can openers, nonfood contact, shelving, and ventilation hoods out Bakery- shelf used for lid container not cleanable sealed. use cleanable/sealed shelves. Priority Foundation (PF) 0
44,45 0080-04-09-.04(2)(b)6 Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance out bakery- using banana box to store plastic lids for buckets. use cleanable container for lids. 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 baking carts old black build up. Clean more frequently. 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 Ceiling tiles missing at walk in produce cooler door area. put ceiling tiles back up. Core (C) 0
51,52 0080-04-09-.06(5)(a) Maintained in good repair out Back rest room area- water fountain leaking have bucket catching water, Retail seasonal freezer door *8519 door- seal damage on door. make repairs. Core (C) 4
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 4 41 91
Priority (P) 49 0 49 100
Priority Foundation (PF) 39 4 35 89