Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
12/01/2023 High Risk Food Retail Yes Yes

Equipment Temperatures


Description Temperature
Pizza Make Unit Cooler 43
WI Cooler 36, 38
WI Freezer -9
Retail Cooler 35
Hot holding case 150

Food Temperatures


Description Temperature State Of Food
Fried Fish 145
Eggrolls 138
Cheese steaks 136
cut mushrooms 43
canadian bacon pieces 43
Fried chicken 187
Fried fish 209
Fresh fish 35
Fried chicken pieces 120, 127, 129, 127
Individual boxes of spicy chicken wings 122, 125
hamburgers 138

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
Sanitizer bucket #1 200 Members Mark
Sanitizer bucket #2 200 Members Mark

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)(e)1 Handwash sink shall only be used for washing hands; accessible at all times out Observed employee rinse the pizza cutter in the front handwashing sink. Inspector notified PIC. Priority Foundation (PF) 0
13 Food separated and protected in 0
13 0080-04-09-.03(3)(b)1(i)(I) Raw animal foods must be kept separate from ready to eat foods at all times out Observed raw animal protein stored improperly over RTE. A container of raw fish filets was stored directly over individual containers of RTE ranch sauce located in the walk-in cooler. The PIC voluntarily moved the RTE ranch sauce to the top shelf above the raw protein. Priority (P) 0
19,20 safe temperature holding in 0
19,20 19 Hot holding temperature in 0
19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods out Observed in the retail hot holding case various TCS foods. PIC stated that Time as a safety control is used for products in hot case. No written procedures were available only a chart with each type of food and how many hours it should hold by time. No food products were marked with a specific discard time. Since no discard time noted on food products, temperature control (>135F) was used to assess the TCS foods. Using the Inspector’s probe thermometer, the following internal products temperatures were Fried chicken pieces 120F, 127F, 127F, 129F, and 2 individual packages of spicy wings 122F and 125F. Upon notifying the PIC of the temperatures, he voluntarily discarded the TCS food items. Priority (P) 1
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 Observed no date marking for containers of TCS foods held in the pizza prep cooler (sausage crumbles, cut veggies, Canadian bacon crumbles, etc.). Observed no date marking for an open bag of sausages and individual ranch cups both located in the walk-in cooler. Opened food items and items prepared in house are required to be labeled and have a shelf life of no more than seven days (day of production plus 6 days). Priority (P) 0
33 Thermometers provided and accurate in 0
33 0080-04-09-.04(5)(b)1 Good Repair and Calibration (Thermometers shall be accurate to plus or minus 2F) out Observed a probe thermometer available in the store, however, the probe was not calibrated as it showed 55F in the ambient kitchen while inspector's probe showed 78F. PIC made an ice water slurry to calibrate his thermometer. Initial temperature of PIC's probe in the slurry was 10F. He was manually adjusting the dial probe to 32F. Priority Foundation (PF) 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 Observed the ice bags, located in the large ice container outside, did not have any information regarding Firm name of bagger and address/phone number. PIC said he is not bagging the ice on site as the ice maker was non-operational. PIC had some pre-printed labels available to place on the ice bags. Priority Foundation (PF) 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(2)(b)6 Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance out Observed clean utensils stored on newspaper, which was used as a liner, in a storage pan located in the prep kitchen. Observed circular cardboard covering corn flour in the prep kitchen. Observed clean utensils stored in a cardboard box in the prep kitchen. Equipment used to cover or hold food contact items must be cleanable. Utensils were placed in a clean pan and all cardboard was removed as well as newspaper liner. Core (C) 0
Total Score Violation Score Inspection Score Inspection %
100 20 80 80
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 1 44 97
Priority (P) 49 3 46 93
Priority Foundation (PF) 39 3 36 92