Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
09/11/2023 High Risk Food Retail No No

Equipment Temperatures


Description Temperature
Deli prep table 40F
Walk in Cooler 38F

Food Temperatures


Description Temperature State Of Food
Mushrooms 39F
BBQ Pork 41F
Pizza 146F
Boiled Peanuts 159F (right) 167F (left)
Pizza 182F

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
3 compartment sink Chlorox

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
01 PIC present, Knowledgeable, Duties in 0
01 0080-04-09-.02(1)(c) Person in charge - Duties out This violation marked due to repeat priority items. Priority Foundation (PF) 0
08 Adequate handwashing sinks properly supplied and accessible in 0
08 0080-04-09-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times out Observed deli handwashing sink used for purposes other than handwashing. While washing hands at the start of inspection, observed food product in drain of deli handwashing sink, Priority Foundation (PF) 0
08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices out Observed no towels/drying device at deli handwashing sink. Towel supplied during inspection. Priority Foundation (PF) 2
08 0080-04-09-.06(3)(a)4 Handwashing aids and devices may not be provided for sinks not designated as hand sink; hand signs not provided out Observed no handwashing signage in women's restroom. Core (C) 1
14 Food contact surfaces; clean and sanitized in 0
14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. out Observed heavy build up on coffee pot underneath brew basket. Priority Foundation (PF) 2
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 food items in hot box not being maintained at 135F or higher for food safety control. Food products calibrated with a state thermometer were; Chicken Wings 116F-122F, Boneless Chicken 115F-127F, Chicken Sandwich 126F-134F, Potato Wedges 105F. Food was voluntarily discarded during inpsection. Priority (P) 1
21,22 Date & Time for food safety in 0
21,22 21 Date Marking and Disposition in 0
21,22 0080-04-09-.03(5)(a)7 Date Marking; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, ... out Observed date marking system in place not being used on all required deli items. Observed deli containers that had been washed, with washed date marking labels and no dates. Priority (P) 3
34 Food Properly labeled in 0
34 0080-04-09-.03(6)(b) Food Label (common name, ingredient list, allergens, quantity, name & address of manufacturer), bulk food card/sign/placard; exempt for bulk unpackaged foods portioned to co... out Facility bags its own ice. Observed no label/sign posted with store information posted for customer viewing. Priority Foundation (PF) 1
35,36 Pests & contamination in 0
35,36 36 Contamination prevented during food preparation, storage or display in 0
35,36 0080-04-09-.03(3)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods out Observed frozen pizza, in chest freezer, not completely covered, to be protected from contamination of ice and water. Priority (P) 0
35,36 0080-04-09-.03(3)(e) Food shall be stored in a clean location, not exposed to contamination, at least 6 inches above the floor. Food shall not be stored in prohibited areas such as: locker/ch... out Observed cans of boiled peanuts stored on the floor of the back deli kitchen area. *** Observed cases of candy displays to (containing candy packages) stored on floor behind front counter register. All food products must be stored 6 inches off the floor. Core (C) 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 Observed deli utensils stored in a soiled container. ***Observed clean deli utensils/pans stored to air dry on a soiled, wet towel on the 3 compartment sink drying shelf. Drying shelf was soiled. Core (C) 1
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 Observed cases of single service chicken wing cartons stored on the deli floor underneath hot box cabinet. Core (C) 0
44,45 Utensils and equipment in 0
44,45 45 Warewashing facilities installed, maintained, and used; test strips in 0
44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. out Chemical test strips were not available for chlorine sanitizer. Priority Foundation (PF) 1
44,45 0080-04-09-.04(5)(a)4 Warewashing equipment shall be cleaned before use, to prevent recontamination, and at least every 24 hours if used. out Observed all compartments of the 3 compartment sink were soiled with heavy buildup, including the sanitizer bay. Dishes had been done prior to inspection in soiled 3 compartment sink. Core (C) 3
Total Score Violation Score Inspection Score Inspection %
100 31 69 69
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 5 40 88
Priority (P) 49 3 46 93
Priority Foundation (PF) 39 6 33 84