Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
09/05/2023 High Risk Food Retail Yes Yes

Equipment Temperatures


Description Temperature
walk in meat cooler 35
walk in produce cooler 36
walk in dairy cooler 35
raw meat processing room 47
retail raw meat 40
retail deli meat cooler 40
retail eggs 39
retail prepackaged salad mixes 38

Food Temperatures


Description Temperature State Of Food

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
produce 3 compartmartment sinks with drain area 50 sparchlor
meat dept 3 compartment sinks with drain area 200 sani t 10 plus

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 produce dept- not sanitizing as last step of cleaning process putting sanitizer in with soap then rinsing no final step sanitizer. wash rinse sanitize. Priority (P) 0
24,25 Chemical hazards in 0
24,25 25 Chemicals identified, stored, and used in 0
24,25 0080-04-09-.07(1) Chemicals shall have identifying Information out Chemical sprayer at storage/back door area not labeled. All chemical sprayers should be labeled. Priority Foundation (PF) 0
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 produce storage area- container holding bags of onions stored directly on floor under shelves in produce area., prepackaged sausage stored over prepackaged deli meats in retail coolers. Store onions at a minimum of 6 inches off floor, do not have packaged raw sausage over deli meats. Priority (P) 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 out Test strips for Sparchlor and Sani t 10 plus out of date. Get test strips in date for santiizers used. Priority Foundation (PF) 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 raw meat prep area- water line leaking under 3 compartment sinks. Core (C) 2
51,52 0080-04-09-.06(5)(n) Premises maintained free of unnecessary items and litter out Tall grass/weeds around back areas of facility. Core (C) 0
Total Score Violation Score Inspection Score Inspection %
100 17 83 83
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 2 37 94