Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
11/02/2023 High Risk Food Retail Yes Yes

Equipment Temperatures


Description Temperature
Deli Walk in Cooler 35
Fresh Meat Walk in Cooler 35
Produce walk in cooler 32
All retail reach in Coolers 39 or below
All reach in retail freezers -2 or below

Food Temperatures


Description Temperature State Of Food
Deli sliced ham 37
Deli sliced Turkey 37
Popcorn Chicken 142
Corn dog 144
Macaroni and Cheese reheat 200
Chicken salad sandwich 37
Rotisserie Chicken 37

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
Warewashing 200 Kay quat 2

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
14 Food contact surfaces; clean and sanitized in 0
14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. out Deli Meat slicer was observed to have previous day build up at time of inspection. Slicer was cleaned and sanitized during inspection. Priority Foundation (PF) 0
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 Deli reach in retail coolers MTB3B and MTB4B observed to be out of Temp at 45 or more. Probed temps on Roast Beef sandwich was 47, Cheese Ball was 51, and Egg salad was 50 at time of inspection. All product in MTB3B and MTB4B was pulled and discarded. Service Tech arrived during inspection and found that a computer error was not allowing case to come out of defrost. The Tech corrected the issue on site. The Case temps were observed to be 41 or below at conclusion of inspection. Priority (P) 0
Total Score Violation Score Inspection Score Inspection %
100 8 92 92
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 0 45 100
Priority (P) 49 1 48 97
Priority Foundation (PF) 39 1 38 97