Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
06/01/2023 High Risk Food Retail Yes Yes

Equipment Temperatures


Description Temperature
raw egg cold holding unit 36.5
standing freezer @ grill station -11.5
Standing cold holding @ biscuit station 38.7
Walk in cold holding unit 33.3
Walk in freezer 11.7
TCS juice cold holding unit @ front 36.8
Frozen meat cold holding unit 18.2
Biscuit cold holding unit 36.2
Walk in freezer @ kenjo -2.6
Walk in cold holding @ kenjo 36.1
Ice cream freezer @ retail @ kenjo -25.2

Food Temperatures


Description Temperature State Of Food
sausage @ hot holding 163
eggs @ hot holding 157
steak patty @ hot holding 170
chicken patty @ hot holding 172
country ham @ hot holding 171
raw eggs ambient temperature @ egg cold holding unit 39.6
ham/cheese hash @ walk in cold holding unit 38
sliced tomatoes @ walk in cold holding unit 39
leafy lettuce @ walk in cold holding unit 39
TCS juice @ TCS juice cold holding unit 39.6
Sausage @ cooking 201
TCS sandwiches @ kenjo 35.6
chili @ kenjo @ hot holding 163
salami @ Makeshift kenjo 41
turkey @ makeshift kenjo 40

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
Three compartment sink- not set up Super San

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
06,07 Hand Hygiene in 0
06,07 6 Hands Clean and Properly washed in 0
06,07 0080-04-09-.02(3)(c) Wash hands immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles; donni... out Employee was observed several times were observed to handle raw sausage, crack raw shell eggs and raw liquid with single use gloves on and did not remove or wash their hands before moving on to touch ready to eat foods, utensils and food storage containers. Priority (P) 3
13 Food separated and protected in 0
13 0080-04-09-.03(3)(b)1(i)(I) Raw animal foods must be kept separate from ready to eat foods at all times out Ready to eat cheese and bacon was observed to be stored under raw shell eggs and next to liquid eggs in the raw egg cold holding unit at the grill station. Priority (P) 0
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 Kenjo cutting board at the makeshift unit was observed to have excessive amount of dried food residues in the holding bolts. 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 Sliced tomatoes on the food preparation line were observed to have internal temperature of 66 degrees F. Chopped leafy greens on the food preparation line were observed to have internal temperature of 64 degrees F. Liquid eggs sitting on the raw egg cold holding unit were observed to have internal temperature of 54 degrees F. Bacon and cheese hash located in the raw egg cold holding unit was observed to have internal temperature of 52 degrees F. All the foods referenced in the violations were observed to be voluntarily discarded in the trash at the time of inspection. 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)(d)1 Cleaned and sanitized utensils are handled, displayed, or dispensed to protect from contamination of food out Several utensils were observed to stored in the ban holding the hot water at the three compartment sink. 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 Cutting board at the food preparation sink was observed to have excessive amount of scoring. Several container lids in the clean ready to use area were observed to be cracked. Priority (P) 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 Core (C) 0
Total Score Violation Score Inspection Score Inspection %
100 22 78 78
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 2 43 95
Priority (P) 49 5 44 89
Priority Foundation (PF) 39 0 39 100