Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
10/05/2023 High Risk Food Retail No No

Equipment Temperatures


Description Temperature
Cut produce/salad display cooler 49/52
Deli Display Case 39
Deli Walk-In Cooler 40
Produce Walk-In Cooler 38
Meat Walk-In Cooler 40
Dairy Walk-in Cooler 38
Retail Cooler 39

Food Temperatures


Description Temperature State Of Food
Shredded carrots 49
Avocado salad 49
Cut cauliflower 52
Cut onion/cut tomato 52
Sliced mushroom 52
Sliced apple 49
Sliced cucumber 49
Cut squash 55
Coleslaw 54
Chef salad 47
Southwest style 48
Ultimate Caeser 50
American blend 55
Caeser chopped kit 55
Deli meat 48
Naked juice 46

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
Spray bottle 200 72

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
08 Adequate handwashing sinks properly supplied and accessible in 0
08 0080-04-09-.05(2)(b)2 Handwashing sink, hot water at least 100F; metered faucets run in 15seconds out ** Observed hot water in hand sink in the seafood area took more than a minute to get hot water, water temperature after a minute was 76F, and reached to 100 after more than 2 minutes. Inspector used a probe thermometer. Priority Foundation (PF) 0
08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices out ** No paper towels observed in the hand sinks in the deli area. 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 ** Sprayer misters observed with black organic matter. Priority Foundation (PF) 6
16,17,18 cooking, reheating, cooling in 0
16,17,18 18 Cooling time and temperature not observed 0
16,17,18 0080-04-09-.03(5)(a)4(ii) Cooling must occur within four hours to 41°F or less from ambient temperature out ** Observed employee slicing deli meat and employee set them in the cart to take them directly to the display cooler for sale, deli temperature was 48F, not following the proper cooling process. ** Employee voluntarily placed the deli in the WIC for cooling. Priority (P) 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 ** Numerous food items were observed out of temperature in the cut produce/salad cooler, the temperature range was between 46F/55. The Inspector checked the food items in different spots (front, back, top shelves, middle shelves, and bottom shelves) from the left side to the end of the cooler. PIC voluntarily discarded all the out-of-temperature food items during the inspection. Priority (P) 0
30,31 Food temp controls in 0
30,31 30 Proper cooling methods, adequate equipment for temperature control in 0
30,31 0080-04-09-.04(3)(a)1 Equipment for cooling, heating, cold holding, and hot holding food shall be sufficient in number and capacity to provide safe food temperatures. out ** Cut produce/salad observed not working properly, temperature was 49F/52F. After checking the Kroger system, the cooler wasn't in defrost time. 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 **Dust build-up was observed on the ceiling tiles and walls in the deli area. Core (C) 0
Total Score Violation Score Inspection Score Inspection %
100 22 78 78
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 1 44 97
Priority (P) 49 2 47 95
Priority Foundation (PF) 39 4 35 89