Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
01/23/2024 High Risk Food Retail No Yes

Equipment Temperatures


Description Temperature
Walk in cooler 35
Upright combo - cooler 40
Upright combo - freezer 8
Chest freezer 1 -1
Chest freezer 2 3
Chest freezer 3 3
Chest freezer 4 2
Chest freezer 5 1
Chest freezer 6 8
Novelty chest -2
Sandwich prep cooler 42
Pizza prep cooler 37

Food Temperatures


Description Temperature State Of Food
Sliced tomato 49
Sliced onion 56
Cut lettuce 52
Cucumber and tomato salad 49
Chicken salad 41
Ground beef taco meat 161
Breaded meat cutlet 203
Corn 136
Beans with a ham hock 164
Potato wedge 144
Breaded chicken 181
Sandwich 1 113
Sandwich 2 126
Sandwich 3 128
Sandwich 4 129
Cut bell pepper - pizza cooler 38

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
3 compartment sink 100
Sanitizer bucket 200

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
14 Food contact surfaces; clean and sanitized in 0
14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions out Observed employee wash and rinse dishes without performing a sanitize step. Observed a different employee grab a utensil that was not sanitized and still wet and use it to stir gravy. Employee stated firm washes dishes by using bleach and detergent together, when washing should use only detergent with water and sanitizing should use only bleach or other food contact sanitizer with water. Employee voluntarily discarded gravy that was stirred with a non-sanitized utensil. Employee setup the 3 compartment sink properly with just detergent and water in first compartment, then rinse in second compartment, and bleach and water in last compartment. Employee voluntarily rewashed and sanitized all dishes that were not properly sanitized. Priority (P) 0
19,20 safe temperature holding in 0
19,20 19 Hot holding temperature in 0
19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods out Observed multiple sandwiches at retail hot box that were held below 135 degrees F when temperature was taken with inspector's probe thermometer All sandwiches had been made less than 1 hour prior to inspection. PIC voluntarily turned hot box to highest setting and set a timer for throwing away the sandwiches after 3 hours if the temperature could not be raised. Priority (P) 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 cut produce items in sandwich cooler (tomato, onion, lettuce, jalapeno) held above 41 degrees F when temperature was taken with inspector's probe thermometer. All items had been prepared less than 1 hour prior to inspection. Employee voluntarily moved items to walk in cooler to bring temperature below 41 degrees F. Priority (P) 1
33 Thermometers provided and accurate in 0
33 0080-04-09-.04(5)(b)1 Good Repair and Calibration (Thermometers shall be accurate to plus or minus 2F) out Observed thermometer in hot box was broken (glass cover was missing, needle moved drastically when lightly tapped) PIC voluntarily replaced thermometer in hot box with one in good condition and calibration. Priority Foundation (PF) 0
Total Score Violation Score Inspection Score Inspection %
100 9 91 91
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 0 45 100
Priority (P) 49 3 46 93
Priority Foundation (PF) 39 1 38 97