Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
10/09/2023 High Risk Food Retail Yes Yes

Equipment Temperatures


Description Temperature
deli salad/deli meat retail 41.5
Overstock deli meat retail 42.6
Standing Freezer @ food service 14.2
Standing Cold holding @ food service 43.2
Walk in Cold holding unit @ food service 38.7
Makeshift unit sushi @ food service 41.3
Pizza makeshift @ food service 42.7
Makeshift @ food service 41.2
Walk in Freezer @ food service 11.3
BBQ cold holding unit @ food service 42.6
Walk in Cold holding unit @ dairy 39.7
Walk in Freezer @ TCS Foods 14.3
Walk in Cold holding @ meat 36.4
Walk in Cold holding @ produce 39.5
Walk in Cold holding @ seafood 41.9

Food Temperatures


Description Temperature State Of Food
ham deli meat @ deli meat case 41
roast beef @ deli meat case 40
turkey @ deli meat case 43
coleslaw @ display case 41
chicken salad @ display case 41
cole slaw @ walk in cold holding unit 39
chicken salad @ walk in cold holding unit 39
whole chicken @ walk in freezer 34
meat loaf @ standing cold holding 43
potato salad @ display case 41
sliced tomatoes @ makeshift 41
crab salad @ sushi makeshift 41
pasta @ cooking 178
fried chicken @ cooking 192
scramble eggs @ hot holding 136
sausage @ hot holding 136
chicken tenders @ hot holding 134
gravy @ hot holding 139
hashbrown casserole @ hot holding 142
green beans @ standing cold holding @ 2 hour cooling 59
beans @ standing cold holding @ 2 hour cooling 56

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
Three compartment -food service not set up Q San 10
Three compartment -meat department 200 Q San 10
Three compartment - seafood department 200 Q San 10
Three compartment - produce not set up Q San 10
Automatic dish machine

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
14 Food contact surfaces; clean and sanitized in 0
14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature out Underside of the makeshift cutting board at the food service area was observed to have excessive amount of dried food residues and build up. Bread slicer blades at the food service area was observed to have excessive amounts of dried food residues and build up. The can opener blade was observed to have excessive amounts of dried food residues and build up. 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 Pulled chicken in the standing cold holding unit of the food service area was observed to have internal temperature of 46 to 47 degrees F. Preparation date of the pulled chicken was 8 October 2023. Person in charge voluntary discarded the food referenced in the violation in the trash during the inspection. Priority (P) 0
28,29 Safe Food & Water in 0
28,29 29 Compliance with Variance, Specialized Processes, and HACCP in 0
28,29 0080-04-09-.08(1)(c) Following Variance documentation; HACCP plan out Person at the sushi preparation station was unable to demonstrate proper pH meter calibration in accordance with HACCP system. Employee did not take a representative sample of sushi rice for testing. pH of sushi rice was observed to be at observed at first attempt 4.3 and second attempt 4.5. Employee discarded rice and cooked another batch, and pH was observed to be 3.9. Records review of sushi records, sushi pH on 2 June 2023 was recorded at 4, 401, and 7. No corrective action were recorded for this record. Priority Foundation (PF) 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-.03(5)(a)5 Cooling Methods (shallow pans, smaller portions, rapid cooling equipment, stirring, ice bath, ice as ingredient) out Foods in the cooling process were observed to be cooled using improper methods. Foods in the cooling process at the standing cold holding unit of the food service area were observed to tightly wrapped with plastic wrap and stacked on top of each other. Priority Foundation (PF) 0
35,36 Pests & contamination in 0
35,36 36 Contamination prevented during food preparation, storage or display in 0
35,36 0080-04-09-.03(3)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods out Standing mixer in the food service area was observed to have oil leaking from the gear housing. Chicken wings were observed in the walk in freezer of the food service area were observed to be stored uncovered and unprotected. Priority (P) 0
35,36 0080-04-09-.03(3)(c)2 Storage or display of packaged food in contact with water or ice out Several containers of ice cream, at the ice cream retail display aisle were observed to have excessive amount of ice buildup containers. 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 Cutting boards in the food service area, produce area, and meat/seafood department were observed to be heavy scored. Priority (P) 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 Several of bottom of food preparation tables in the food service area were observed to have excessive amount of dried food residues and build up. Several of the preparation tables in the meat/seafood department were observed to have excessive amounts of dried food residues and build up. The underside of the ban saw was observed to have excessive amount of dried food residues. Core (C) 0
Total Score Violation Score Inspection Score Inspection %
100 24 76 76
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 2 43 95
Priority (P) 49 4 45 91
Priority Foundation (PF) 39 2 37 94