Inspection

Food Safety Retail Inspection

Inspection details


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

Equipment Temperatures


Description Temperature
Open air Cold holding unit @ retail 39.1
Walk in Cold holding unit @ retail 40.9
Standing Cold holding unit @ food service 43.2
Standing freezer @ food service 19.7
small freezer @ food service 24.5
Standing freezer @ food service 19.,8
makeshfit @ food service 41.1
Standing freezer @ back food service 21.3
Standing Cold holding unit @ food service 42.5

Food Temperatures


Description Temperature State Of Food
egg roll @ hot holding 147
egg biscuit @ hot holding 143
egg and sausage biscuit @ hot holding 141
baked chicken @ streamer 149
precooked beef @ makeshift 40
gravy @ cooling 59
half and half creamer @ self serve coffee 40
chicken wings @ reheat 159

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
Three compartment sink not set up J512
Automatic Dish machine 50 Low Temp Chlorine

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
06,07 Hand Hygiene in 0
06,07 6 Hands Clean and Properly washed in 0
06,07 0080-04-09-.02(3)(c) Wash hands immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles; donni... out Employee was observed to enter to the food service preparation area, employee did not wash their hands before placing a pair of single use gloves on and engaging in food preparation. 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 Chicken wings, corn dogs, and burritos at the front hot holding bar were observed to have internal temperature of 127 to 128 degrees F. Person in charge voluntary removed these foods referenced in the violation from the hot bar and discarded at the time of inspection. Priority (P) 0
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 The facility is using a 8-day date marking system for Ready to eat foods such as precooked meats, sauces, and reheat foods. Facility is not using a time stamp/date marking system. 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 Pizzas are being stored uncovered and unprotected in the standing cold holding units. Priority (P) 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 Green cutting board in the food service preparation area was observed to be heavy scored. Several of the white knife handles were observed to be peeling and uncleanable. 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 Metal racks in the cold holding units were prep. pizzas are being stored were observed to have excessive amount of buildup and dried food residues. 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 5 44 89
Priority Foundation (PF) 39 0 39 100