Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
03/29/2023 High Risk Food Retail Yes Yes

Equipment Temperatures


Description Temperature
Deli salad retail case 37
Retail warmer deli 127
Deli case 41
WIC Produce 35
WIC Meat 38,29
Retail smoked meat case 41
Retail seafood open case 50,42

Food Temperatures


Description Temperature State Of Food
cut fruit 39
cooked chicken in retail warmer 127
catfish 50
Buffalo fish 42
Raw beef 36
frying chicken 328

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
deli ware wash 200 Rushing
produce ware wash 200 Rushing
Meat ware wash 200 Rushing
Produce fruit/veg wash 200 Produce Max

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
19,20 safe temperature holding in Probed chicken with a calibrated thermometer in warmer @ 127 degrees Raw catfish probed with a calibrated thermometer in retail case @ 50 degrees. Raw buffalo fish probed with a calibrated thermometer @ 42 degrees. all disposed 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 Probed chicken with at calibrated thermometer @ 127 degrees Disposed 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 Probed raw catfish with a calibrated thermometer @ 50 degrees. Buffalo fish @ 42 degrees all disposed Priority (P) 1
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 Vet guards in WIC @ produce ,meat dust build up. Core (C) 0
Total Score Violation Score Inspection Score Inspection %
100 5 95 95
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 1 44 97
Priority (P) 49 2 47 95
Priority Foundation (PF) 39 0 39 100