Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
08/10/2023 High Risk Food Retail Yes Yes

Equipment Temperatures


Description Temperature
WIC Deli 35
WIC Produce 37
WIC Meat 34
WIC Seafood 34
WIC Dairy 36
WIC 36
RIC Deli 38
Sushi Prep Cooler 36
RIC Retail Dairy 36

Food Temperatures


Description Temperature State Of Food
Fried Chicken 120
Dressings Salad Bar 50
Potatoes 140
Chicken Wings 38
Cut Melon 38

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
3 comp sink deli 200 Chemstar
3 comp sink meat 300 Chemstar
3 comp sink produce Chemstar

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
14 Food contact surfaces; clean and sanitized in 0
14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined out Sanitizer water in 3 comp sink(meat dept.) at 115F. To hot per sanitizer instructions. Priority Foundation (PF) 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 Fried Chicken in Hotbox in retail at 120F. discarded 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 Dressing in retail salad bar at 50F. Open French and Italian Discarded 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)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining out Clean dishes in deli stacked so that dishes could not drain. wet nesting restacked 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 Cut boards in produce with build up, cuts and gaps(scorining) on surfaces, not easytF Priority (P) 0
51,52 Facilities in 0
51,52 52 Physical facilities installed, maintained, clean in 0
51,52 0080-04-09-.06(5)(a) Maintained in good repair out Dairy cooler with ceiling leak, water pooling in floor. Water pooling outside main freezer door. Core (C) 0
51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary out Mold build up around main freezer door, floor and wall. Core (C) 2
Total Score Violation Score Inspection Score Inspection %
100 14 86 86
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 3 42 93
Priority (P) 49 3 46 93
Priority Foundation (PF) 39 1 38 97