Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
09/14/2023 High Risk Food Retail No No

Equipment Temperatures


Description Temperature
Walk in Cold holding Unit 42.1
Makeshift @ food service 42.9
Small TCS foods @ food service 43.2
Standing Freezer #1 10.3
Standing Freezer #2 8.4
Standing Freezer #3 8.2
Chest Freezer -4.3
Ice cream freezer @ retail -1.6
TCS milk cold holding unit @ retail 41.9

Food Temperatures


Description Temperature State Of Food
pre-cooked sausage @ makeshift 41
pre-cooked beef @ makeshift 41
bolonga deli meat @ makeshift 41
chopped lettuce @ makeshift 43
hot dogs @ makeshift 40
gravy @ hot holding 174
Sausage @ hot holding 156
Chili @ hot holding 145
pulled pork @ small cold holding food service 42
eggs cooked to order 178
Sausage @ cooking 181

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
Three compartment sink -not set up Super San

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 crack raw shell eggs and place on flat top grill, employee did not remove single use gloves and wash their hands before moving on to handle utensils, food containers, and ready to eat foods. Priority (P) 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 Raw shell eggs were observed to be stored over ready to eat hot dogs, raw ground beef was observed to be stored over ready to eat hot dogs, and raw pork was observed to be stored with Ziplock bags of ready to eat deli meats. All observation were made at the bottom portion of the makeshift unit. Person in charge removed all raw animal proteins from above and with ready to eat foods at the makeshift unit at the time of inspection. 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 Fried eggs, chicken patty and steak patty at the steam table of the hot holding unit were observed to have internal temperature of 116 to 123 degrees F. Person in charge voluntary discarded these foods referenced in the violation in the trash during the inspection. Priority (P) 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 Ham deli meat at the top part of the makeshift unit was observed to have internal temperature of 52 degree F. Person in charge voluntary discarded these foods referenced in the violation in the trash during the 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 No open/preparation or discard date was observed on any of the deli meats, ham and bologna, or the in house made Cole slaw in the top and bottom parts of the makeshift unit. Priority (P) 0
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 0 45 100
Priority (P) 49 5 44 89
Priority Foundation (PF) 39 0 39 100