Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
09/08/2023 High Risk Food Retail No No

Equipment Temperatures


Description Temperature
WIC-back storage area 41
WIC-beverage retail 41
3 door freezer-retail 22
1 door freezer-retail 10
2 door cooler-kitchen 48
2 door freezer-kitchen 3

Food Temperatures


Description Temperature State Of Food
green beans 104
pinto beans 44
cabbage 80

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
3 compartment sink spectrum 2

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
08 Adequate handwashing sinks properly supplied and accessible in 0
08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices out no paper towels at hand sink near the phone area. Priority Foundation (PF) 1
14 Food contact surfaces; clean and sanitized in 0
14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. out White color organic matter accumulations were observed to be on the ice deflector shield inside the ice machine. Priority Foundation (PF) 2
14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature out deli slicer had food residue present Priority (P) 0
16,17,18 cooking, reheating, cooling in 0
16,17,18 18 Cooling time and temperature in 0
16,17,18 0080-04-09-.03(5)(a)4(i) Cooling must occur within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F or less. out green beans placed in the 2 door cooler in the kitchen area was temped at 104F, cabbage in the 2 door cooler in the kitchen area was temped at 80F. Priority (P) 0
34 Food Properly labeled in 0
34 0080-04-09-.03(6)(b) Food Label (common name, ingredient list, allergens, quantity, name & address of manufacturer), bulk food card/sign/placard; exempt for bulk unpackaged foods portioned to co... out ice bagged on site did not have name and address present. Priority Foundation (PF) 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 kits were available to measure the concentrations of the sanitizing solutions. Priority Foundation (PF) 2
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 Excessive grease and dust accumulation on the vent hoods and on the floor near the stove area and behind. Core (C) 2
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 1 44 97
Priority (P) 49 2 47 95
Priority Foundation (PF) 39 4 35 89