Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
05/21/2024 High Risk Food Retail Yes Yes

Equipment Temperatures


Description Temperature
Produce Salad Case 38
Produce Walk In 37
Deli Prep Cooler 42
Sushi Prep Cooler 36
Deli Walk In Cooler 39
Deli Back Walk In 33
Meat Walk In Cooler 37
Milk Cooler 36

Food Temperatures


Description Temperature State Of Food
Sliced cucumbers 37
Metaballs(Salad Bar) 41
Sliced onions 36
Chili 145
Chicken soup 152
Rotisserie Chicken 194
Boneless wings 42
Salmon (Sushi) 42
Chicken salad 36
Scrambled Egg 151
Sausage Gravy 154
Deli Ham(Sandwich Station) 36
Salmon Filet(Seafood) 37
Eel (Sushi) 38
Tuna (Sushi) 37
Crab sticks (Sushi) 38

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
Auto Warewash Machine
3 Bay Sink-Starbucks Not set up Kay Quat II
3 Bay Sink-Produce 200 Kay Quat II
3 Bay Sink-Deli Not set up Kay Quat II
3 Bay Sink-Bakery Not set up Kay Quat II
3 Bay Sink-Meat Not set up Kay Quat II
3 Bay Sink-Seafood Not set up Kay Quat II

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
01 PIC present, Knowledgeable, Duties in 0
01 0080-04-09-.02(1)(b) Demonstration of knowledge out Sushi Chef did not know the proper procedures for conducting a pH meter calibration and rice pH verification. Sushi chef started by trying to calibrate meter in 4.0 buffer solution before the 7.0 and tried to get a rice pH by putting the meter into the rice instead of the rice slurry liquid. Sushi chef tried to get a rice pH while the meter was in calibration mode. I educated the Sushi chef and Deli manager on the proper procedures for conducting a pH meter calibration and getting an accurate rice pH during inspection. 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 beef stored over ready to eat crab legs in the upright storage cooler in the meat/seafood department adjacent to the Seafood 3 Bay sink. Priority (P) 0
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 Deli slicer observed to have old foods present on blade edges, Vegetable slicer in the deli was observed to have old food debris on the blades, Pineapple corer in Produce was observed to have old food debris on the blades, and the band saw in the Meat dept was observed to have old food residue and debris on the inside top and on the backside by the motor housing. Not properly cleaned and sanitized. Management had equipment cleaned and sanitized during inspection. Priority (P) 1
14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions out Auto warewashing machine was checked 3 times with a TDA lollipop thermometer and was observed to have a surface temp of 155*F. Surface temp should be 160*F. 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)8 Date Marking; Discard food after 7 days at 41F out Observed six chubs of deli meats consisting of Pit Ham, Corned Beef, Turkey, Tuscan turkey, and Pastrami with discard dates between 5/19/24 and 5/21/24. Management discarded product during 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 Daily monitoring records for Temperature charts on the following days were incomplete 1-25-24, 1-31-24, 2-1-24, 3-29-24, and 4-27-24. Cooling logs for 2-6-24, 3-29-24, 5-12-24, 5-13-24, and 5-14-24 were incomplete. 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(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable out Produce and Deli food prep cutting blocks were observed to be stained and grooved. Priority (P) 1
44,45 45 Warewashing facilities installed, maintained, and used; test strips in 0
44,45 0080-04-09-.04(5)(a)4 Warewashing equipment shall be cleaned before use, to prevent recontamination, and at least every 24 hours if used. out The inside of the Auto warewashing machine was observed to have a build-up of lime scale, and the top of the machine was observed to have a build-up of food residue and debris from previous days use. Not properly cleaned. Core (C) 0
51,52 Facilities in 0
51,52 51 Garbage and refuse properly disposed; facilities maintained in 0
51,52 0080-04-09-.05(5)(a) Waste containers durable & cleanable; inaccessible to pests; drain plugs as required; outside dumpster on cleanable surface; outside dumpster properly constructed. out Observed broken weld along the bottom of the compactor behind the establishment that was leaking liquid waste. Core (C) 0
51,52 52 Physical facilities installed, maintained, clean in 0
51,52 0080-04-09-.06(5)(a) Maintained in good repair out Hand sink next to 3 Bay sink in the meat dept was observed to be leaking at the supply line. Core (C) 1
Total Score Violation Score Inspection Score Inspection %
100 26 74 74
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 3 42 93
Priority (P) 49 5 44 89
Priority Foundation (PF) 39 2 37 94