Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
09/01/2023 High Risk Food Retail No No

Equipment Temperatures


Description Temperature
WIC-produce 50
WIF 25
2 door cooler-kitchen 38
2 door freezer-kitchen 11
hot Holder warmer-kitchen(2) 155, 152
2 door freezer back door -9
WIC-kitchen 40
WIC Meat 38
seafood retail freezer -10
deli case 30
stem table 160
condiment table 67
self serve condiment bar 44
chicken warmer in retail area 150

Food Temperatures


Description Temperature State Of Food
beef 137
pork(spicy) 136
refried beans 145
vegetable stem soup 152
mexican steak 140
tomato-kitchen condiment table 56
milk 36
eggs 38
Rotisserie chicken 137

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
3 compartment - meat spectrum 2
3 compartment-kitchen spectrum 2
dish washer bleach

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
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 condiment self serve restaurant area was not cold enough 44F, condiment station in kitchen area 67F 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 deli meat in meat department case did not have date marking present. Condiment station in kitchen and self serve did not have date marking present. 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 no test strips in meat department area Priority Foundation (PF) 0
50 Toilet facilities; constructed, supplied, cleaned in 0
50 0080-04-09-.06(5)(h) Toilet room cleaning frequency out need attention, tissue all over the floor Core (C) 0
50 0080-04-09.05(2)(c)2 If the food service establishment has more than 16 seats, two restrooms must be available. out both restrooms have to be accessible to customers and employees while having 16+ seats. Core (C) 0
Total Score Violation Score Inspection Score Inspection %
100 12 88 88
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 1 38 97