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 walk in cooler 38
deli walk in freezer 5
deli meat case 37
cut fruit retail 38
retail sandwich cooler 38
retail fresh meat cases 37
retail deli meat case 38
walk in cooler produce 38
walk in freezer grocery 0
retail deli salad/sandwich cooler 38
walk in meat cooler 33
meat room 55
walk in dairy cooler 35
retail burger case 38
retail egg cooler 38
retail butter cooler 37
warmer at checkout area 150

Food Temperatures


Description Temperature State Of Food
bone in chicken at warmer 137
chicken tenders at warmer 137
chicken wings at warmer 136
Mexican chicken casserole warmer 167
peas 140
roasted chicken at cash register area 150
eggs at cash register warmer area 138
chicken just out of fryer 204
lasagna in front oven cooking 153

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
deli 3 compartment sink with drain boards 200 sani t 10
dishwasher at deli/bakery 100 low temp sanitizer 120
produce 3 compartment sinks with drain area 200 sani t 10
meat dept 3 compartment sink/hose system 400 sani t 10 70
wiping cloth bucket at deli/bakery 200 sani t 10 80

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 due to amount of priority and priority foundation violations food safety not being monitored trained as needed Priority Foundation (PF) 0
14 Food contact surfaces; clean and sanitized in 0
14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. out produce dept- ice machine- inside top black organic build up and also on door slides of ice machine. Priority Foundation (PF) 0
14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature out Deli Meat, deli cheese slicer observed to not be cleaned and sanitized- have been in operation this early morning- stated clean throughout day but no way of knowing if break down and clean and sanitize every 4 hours, breading bag used for raw chicken wet Priority (P) 0
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 Priority (P) 0
21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F out open packages- smoke turkey exp date 3/26, ham 3/24, packages of open deli meats going over 7 days when putting date from scale machine. No date marking on cheese balls and store made product in deli walk in cooler 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(2)(d)1 Sanitizers level over manufacture's suggested use out meat dept sanitizer when tested 400ppm making sanitizer toxic/to strong. Priority (P) 0
33 Thermometers provided and accurate in 0
33 0080-04-09-.04(5)(b)1 Good Repair and Calibration (Thermometers shall be accurate to plus or minus 2F) out Thermometer used by employee cooking chicken not calibrated over 10 degrees off Deli manager gave employee a calibrated thermometer to use Priority Foundation (PF) 0
35,36 Pests & contamination in 0
35,36 35 Insects, rodents, and animals not present in 0
35,36 0080-04-09-.06(2)(b)5 Outer Openings - Protected out back storage area air gap between dock door lift plate and dock door ink pen goes to outside at this area. Core (C) 0
35,36 36 Contamination prevented during food preparation, storage or display in 0
35,36 0080-04-09-.03(3)(c)2 Storage or display of packaged food in contact with water or ice out deli/bakery walk in freezer- ice buildup from cooling unit freezing onto cases of food 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 deli/bakery- small mixing bowl for table mixer when rub hand across inside area rust come off on fingers- no longer durable Priority (P) 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 Produce dept- no test strips for sani t 10 dispenser on wall at 3 compartment sink. Priority Foundation (PF) 0
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 deli- ceiling fans excessive dust buildup, floor in walk in cooler spillage and trash on floor under shelves, walk in grocery freezer trash on floor and under shelves, raw fish prep area shelves under prep table dry spillage. Core (C) 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 deli- hand sink at 3 compartment sink area faucet needs repair water misses the sink and flows on to floor, produce dept- water line leaking under 3 bay sink, walk in grocery freezer floor damage with metal from floor curling up no longer sealed to floor Core (C) 0
Total Score Violation Score Inspection Score Inspection %
100 28 72 72
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 4 41 91
Priority (P) 49 5 44 89
Priority Foundation (PF) 39 4 35 89