Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
09/07/2023 High Risk Food Retail Yes Yes

Equipment Temperatures


Description Temperature
Small Cold holding unit @ food service_ animal proteins 41.6
Standing Freezer #1 @ food service 27.4
Standing Freezer #2 @ food service 22.3
Standing Freezer #3 @ food service 17.6
Walk in Cold holding unit @ food service 37.8
Walk in Cold holding @ Retail 39.8
Open air @ retail 40.4
Ice cream freezer @ retail 0.6

Food Temperatures


Description Temperature State Of Food
chili @ hot holding 162
sausage @ hot holding 159
cole slaw @ preparation line 43
grilled chicken @ animal protein cold holding unit 37
raw pork @ animal protein cold holding unit 38
turkey deli meat @ preparation line 37
ham deli meat @ preparation line 42
TCS sandwiches @ walk in cold holding food service 42.1
chopped lettuce @ food preparation line 43
gravy @ hot holding 147
eggs cooked to order 152
Bacon egg and cheese biscuits @ grab and go 145
nacho cheese @ food service 151
chicken patty @ cooking 202
sausage @ walk in cold holding food service 39

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
Three compartment sink 200 Streamine Tabs

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 to handle raw shell eggs, crack those eggs, and place them on flat top grill for cooking. Employee did not remove single use gloves and wash hands before moving on to handling utensils. Person in charge discussed with employee when to wash after handling raw animal proteins. Priority (P) 3
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 Ambient temperature of raw shell eggs sitting on food preparation counter was 56.7 degrees F. Person in charge voluntary discarded these foods referenced in the violation in the trash during the inspection. Priority (P) 0
38,39 wiping cloth & washing produce in 0
38,39 38 Wiping cloths properly used and stored in 0
38,39 0080-04-09-.03(3)(d)4 Wiping cloths shall be maintained dry or held in sanitizer; free of debris; wiping cloth storage containers are stored off the floor out Wet wiping cloths were observed to be stored directly in and on the three-compartment sink basin (dirty side). Core (C) 0
42,43 Single service & gloves in 0
42,43 42 Single-service articles stored and used in 0
42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination out Several boxes of single use cups and food containers were observed to be stored directly on the floor in the back food service storage area. Person in charge removed these single use items from being stored directly on the floor during the inspection. Core (C) 0
Total Score Violation Score Inspection Score Inspection %
100 11 89 89
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 2 43 95
Priority (P) 49 2 47 95
Priority Foundation (PF) 39 0 39 100