Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
10/02/2023 High Risk Food Retail No No

Equipment Temperatures


Description Temperature
Deli meat display case 40.7
Walk in Cold holding Unit @ deli/bakery 39.6
Walk in Freezer @ deli/bakery 5.1
Standing Cold holding unit @ food service 43.3
Walk in cold holding @ meat department 39.2
Walk in Cold holding unit @ deli meats TCS 42.3
Walk in Freezer @ TCS foods 6.9
Walk in Cold holding @ dairy 39.3
Walk in Cold holding unit @ produce 43.1

Food Temperatures


Description Temperature State Of Food
turkey deli meat @ deli meat case 38
ham deli meat @ deli meat case 40
bologna deli meat @ deli meat case 40
fried chicken @ blast chiller 39
baked chicken @ blast chiller 38
sushi (Cheif Special) @ retail case 40
chicken wings @ cooking 207
Fried Chicken @ cooking 168

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
Three compartment sink @ food service -not set up Kay Quat II
Three compartment sink @ meat department -not set up Kay Quat II

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 Push plates of both deli meat slicers were observed to have excessive amount of dried residues and build up. Underside of the ban saw was observed to have excessive amount of dried food residues and build up on the guards and blade guards in the meat department. The slicer in the meat department was observed to have excessive amount of dried food residues on the blades and under lips. The bread slicer blades in the bakery department were observed to dried food residues and build up. Priority (P) 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 Excessive amount of grease (nonfood contact grease) was observed to be dripping from the small standing mixer in the food service area. 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 The bottom shelves of the several of the food preparation tables in the food service/bakery department were observed to have excessive amount of dried food residues and build up. The outside of the ban saw was observed to have excessive amount of dried food residues and build up. The cheese/juice retail display shelves were observed to have excessive amount of dried food residues and build up. Core (C) 0
Total Score Violation Score Inspection Score Inspection %
100 9 91 91
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 0 39 100